MARCH 2015

DSCF_4766At last the death of winter and the first signs of new growth. I can never quite remember the order of the spring bulbs. I think it goes snow drops, crocuses, wild garlic, first of the daffy and then blue bells. Well the first of the snowdrops is out in our  garden in Peckham, so i think it is time to celebrate new seasons English food.

So for March we will be doing that at the bar. For the month of March we will be looking at season British produce that reflects the diversity of the British landscape.

Moorlands From the Yorkshire Moors we will be sourcing  Muntjac deer for venison to be roasted and served with spiced fruit.

Woodlands Sourced from woods in around Sussex, Surrey and Kent, we will be stocking wild garlic. A great base for an English pesto or in salads with fresh goats cheeses.

Hedgerows Looking to use wild nettles and bittercresses to make soups or to go in salads or to go with grilled fish

Coastal Waters We use Southbank Fish mongers based in South London. They deal deal directly with the coastal ports in Devon, Dorset and Cornwall. The fish is caught and landed in the morning, shipped up to London and then on your plate the next day. They also have good access to fish from day trawlers that mean that the fish is caught in sustainable quantities and delivered with optimum freshness. We will be looking to get sardines to be grilled and served simply with lemon and sea salt. Razor clams, to be served with wild garlic, and Alsace bacon. Also cockles, quickly steamed and served with garlic, butter and parsley.

New seasons fruit and Vegetables Both spring greens and purple sprouting broccoli will be on the menu. The later served with wild garlic, roasted garlic and pickled walnuts. The last of the forced rhubarb and the first of the out door crop means that we can make rhubarb and ginger jam and shaved rhubarb served with a buttermilk pudding as a dessert.

New Seasons Goats Cheese  Yes goats do have seasons. They are commonly  kept indoors over winter and often not milked. Then in late February, early March are turned out onto the new pasture. The cheese that can be made from their milk is the brightest and freshest with lots of citric flavours, it is a moment in time that we will be celebrating

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