So its been a month since my last post, Ive missed blogging but work has been so hectic recently with all sorts of dramas meaning extra hours and extra stress, add to this the new deal on top table and it makes for a very busy month in the kitchen.
In my last few posts I mentioned seasonality alot and this has been a huge focus for the restaurant since it opened, this is part of the reason the restaurant has been so successful, getting great seasonal produce in and cooking it properly but simply to ensure these ingredients reach their potential.
At the moment fresh peas and wild garlic and wet garlic are featuring heavily on the menu, asparagus are also starting to make an appearance but it will be a few weeks before the best of british asparagus make a ful introduction to the menu.
Something I have learnt alot about recently though are mushrooms, something I have previously had no interest in due to my hatred of them! however being a chef means you have to try everything, and as Heston says it can tke as few as 21 tastes of something you don't like for it to become something you do! Any way getting back on topic wild mushrooms are in season for a short period of time every year, april/may see's the growth of morels which are extremely expensive (we paid £70 for 1kilo) and are seen as a delicacy, I've had the pleasure of trying a few over the last week and I must admit they are delicious! If these are out of your price range (Which they are for nearly everyone) then dried morels can be brought and soaked, change the water regularly lifting the mushrooms out leaving the grit in the water.
If you can get your hands on either o these you can use theme to make an amazing mushroom risotto or make a creamy morel sauce to go with a grilled chicken breast.
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