Early Summer Food

• Posted on Friday, May 13th, 2011
• by James Suter
• Eat Local, Eat Fresh
 

Joel Borie plating up starters

Great time of  year for all things fresh & green.

The hot weather in April has brought the growing season forward by about two or three weeks so there are lots of fresh and seasonal ingredients for  Karl and his team of chefs to get creative with.  So recently we have had Wye Valley asparagus, organic rocket,beetroot, wild garlic, broad beans and peas in the vegetable department and from the fish monger we have been getting Cornish crab, lobster and samphire and lastly lovely new season Welsh Lamb from the butchers.

From the menu this week.

Slow cooked Belly Pork with Cornish Crab Beignet, Braised Puy Lentils, Apple Compote

Duo of Duck with pan fried Gnocchi, Beetroot Puree, Wye Valley Asparagus

Seared fillet of Sewin (Welsh for Sea Trout) with steamed Mussels, Champ Potatoes, Samphire Grass

Fillet of Grey Mullet with Scallop & Black Pudding Mousse, Red Pepper & Shellfish Bisque (pictured below)

Scallop and Black Pudding Mousse, Red Pepper & Shellfish Bisque

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