Monday, 11 April 2016

Menu for the Guest Chef evening on the 7th May

Just to ramp up the excitement, here is Matthew Pennington's menu for our next Guest Chef event on the 7th May.  No word from Little Miss Muffett yet, but with curds and whey up for grabs, no doubt she'll be getting in touch shortly.  Bring your own tuffet.
Leek, lovage & whey.

Cuttlefish, lardo, piccalilli ferment.
Cucumber, ewe's curd, anise.

Gloucester Beef, charred leek, potato, wild garlic.
Salt baked celeriac, roast mushroom, chard.

Sticky toffee apple, clotted cream, honeycomb.

Onion seed & anise marshmallow.

The price includes a welcome drink, canapes, four course supper, coffee & petit fours

£55 per head. 

A few places have become available so do email to reserve seats

Thursday, 17 March 2016

Soused, Pickled, cured & fermented

Martins latest journal column - All about beetroot, curing, picking & sousing

Martin Simcock is the owner and head chef at Bread and Flowers, a catering company founded on a warm, creative, social style of cooking that complements relaxed and joyful celebrations
MARCH is a milestone month, breaking the shackles of winter and unleashing British summer time upon us once again. It’s alive with competition at the Boat Race and Crufts and full of celebration, with International Women’s Day, the Spring Equinox and the start of the Easter Holidays. So what a great opportunity to get completely soused and pickled, in a culinary sort of way that is.
With a fierce frost this morning, we’re clearly not going to be harvesting anything shortly, so it’s a perfect time to experiment with some curing, fermenting, pickling and sousing, and it’s a great way to jazz up some winter staples. It’s all a bit Scandinavian which has been super trendy for some time now, but it has many roots in the classic British kitchen of yesteryear.
For beetroot fans, of which I am group leader, try beetroot cured salmon, or brown trout, with beetroot pickled eggs and pickled beetroot cubes. Look to Diana Henry, Nathan Outlaw or the Ethicurean for inspiration, and then add your own mix to the recipes. Curing fish couldn’t be easier or more rewarding. Salt, caster sugar, beetroot, fennel seed, tarragon, coriander seeds, star anise, black pepper, blitz it all up and cover the fish, keep it in the fridge for two to four days, wipe down, slice and serve with horseradish cream (homemade, it’s dead easy) on some of Henderson’s delicious toasted sourdough bread. It’s fantastic for breakfast with scrambled eggs cooked with butter, nutmeg and tarragon.
Savour this month as an amuse bouche served just before the carnival of Spring.Sousing has many definitions, but last weekend we did a really simple sweet Sea Bass fillet, pan fried for a couple of minutes and served with fennel, fat slices of red peppers, carrots and spring onions, all oven roasted, then tossed in a sousing liquor of white wine, wine vinegar, sugar, salt (you can see the theme here) with fresh dill and tarragon to sweeten it even more, then roasted again and served together as a seasonal sing song of flavours.