Friday 19 April 2013

April 'Create the Seasons'

April marks the culinary gateway to Spring, and without being too ambitious, Summer, which should be just around the corner (perhaps with a few April showers in-between to be expected).

Cold hands we can handle, but when the recent weather has been threatening to affect the English asparagus season, enough is enough! With the weather a little warmer now, English asparagus is slowly making it's way into our kitchen, we just need a few more warm days to really get the ultimate spring treat in abundance. In the meantime, how about enjoying a day out at the market to get your hands on a few other bits and pieces April has to offer...

Spring Lamb: not just for Easter!  
Lamb is such a forgiving meat, it works well paired up with robust spices, anchovies and classic provencal herbs. 

However, to show off it's true colours, try it with some best of British flavours like a wild garlic and hazelnut stuffing or a heather honey and lavender crust.
 
Wild Pickings: there is such thing as a free meal! 
Follow your nose and go foraging for wild garlic, battle the elements and scour the cliff tops for sea beet, or rummage through the undergrowth for wild mushrooms. Spring means juicy little shoots; some of which are on your doorstep. Just make sure you know what you are picking and who you are picking it from! 

Coastline Crab: get cracking

Our crab comes from the fishing town of Salcombe in Devon, famous for it's crustational catch. The fisherman swear by a secret "sweet spot" which produces some of the most delicious meat. Although it is a closely guarded secret in the crabbing community, it is the location of the catch which makes all the difference in the meat. The fishermen avoid "crabbing" along the coastline and head out to deeper waters, where the undercurrant encourages the crab to grow strong muscles, making the meat even more delicious!

Sadly the majority of British crab ends up on the European markets, so get cracking (sorry bad pun again) and buy British crab.

Monday 8 April 2013

Are you ready for Spring Summer 13? We certainly are

After weeks of tastings, plating and cooking we have launched our new Spring Summer 2013 menus. In an attempt to encourage the summer sun we have scoured the UK coastlines, farms and fields for the finest seasonal produce that our fair isle has to offer.


The menus this summer have a strong theme of "re-invention", whether it is taking a cult classic like a summer pudding, jamming it full of delicious cherries and beetroot and serving it with a perfectly pink duck breast or pressing a classic club sandwich and serving it along side a marinated breast of spring chicken, this is 'meat and two veg' with a difference. 

Our desserts are always a talking point, beautifully presented, scented and tasting - this summer is no exception. We have retro chocolate mud pie with summer berries and chocolate popped rice and an amazing peach and miso arctic roll. They are the perfect talking point for any dinner, assuming people will want to talk rather than just indulge in our desserts.

A small taster...
english pea pannacotta (v)
with chargrilled pea pods, whipped cornish yarg, red mustard frills and poppy seed white toast wafers

salcombe bay crab
with honeydew and watermelon tartare, pineapple vinaigrette, pineapple crisps and baby coriander

breast of chicken rolled in tomato flakes and thyme
with pressed club sandwich, sautéed sugar snaps, baby beetroot and herb cream sauce

chocolate mud pie
with tarragon and fresh honeycomb ice cream, strawberry pesto and freeze dried strawberry and popped rice

pink rhubarb sherbet
with homemade custard creams, marshmallow with pink peppercorn and orange gel