A spoon full of sugar helps the medicine go down....

So......

Another mad day in the Cavendish Kitchen,lunch was a success as always "Happy Patrons"we do love them!

Today i decided to go on the attack in the Cavendish Dungeon(as we like to call it)better known  as the pastry section.Made some lovely fig,walnut and apricot loaves for the cheese board which was followed shortly with a white chocolate,golden raisin and almond fudge,and not forgetting the ever popular "Valrohna Triple Chocolate Brownie"it sounds boring but as always ....we put our unique signature on it to transform it from your Gran`s might...to a Culinary Delight.

New spring menu`s are in full affect,tasting menu done,market menu sorted for tomorrow!
Mothers day is fast approaching and we are nearing capacity and yet we still want more.

What is it that drives us,motivates us?
Why are chefs so obsessed with food you might ask?
Is it the madness of a busy service?
The brother hood between chefs?
The fine tuning of various elements to come together in perfect  harmony?A culinary orchestra with the maistro at the helm leading the way through the corus`s?
The cheeky pint at the end of a hard day?
The joy on a customers face when presented with a edible work of art?
Or is it the symphony that explodes on their taste buds as the meal is savoured and their longing for the next taste tickling sensation?The joy of happy customers?

The truth i can honestly say is.....Raw passion, determination,motivation, inspiration and great understanding of one`s product,being true to yourself and cooking from the heart!!!
That to me makes cooking  extra special!!x

Spring is here....

Woke up this morning to find the sun radiating through my bedroom window,awakening me with such a sunny disposition.What a way to start the day...
Their is allways so much love in the air when spring has arrived,call it nature,prudiness or just call it insane....I do.

Arriving at work today i was greeted with a smorgesborg of goodies from my vegetables supplier Charlie Hicks,First of the new season wild garlic,Monks beard,Sea kale ,Jersey Royals to mention but a few.
I do think it is time for us to think out the box and let our imagination run wild........

Opened the water bath to find the lovely lambs chests that we had put in yesterday being so beautifull with a slight buttery melt in your mouth goodness that is really hard to put into words,all i can say is Damn it tastes good!The beef cheeks are just as tender and will be a great asset on the assiette of Blue downs Beef.

My friend Dave recently delivered to us a 56kg middle white crossed with gloustershire old spot pig,a beautifull speciment,We roasted the shoulders for the Bath Half marathon and made our own Bacon&Ham,(we have enough ham to last us till next spring i would think?)Wow ....how a pig can stretch
Today for the Market menu we had the panne`d shoulder with Butternut sqaush puree and baby figs...IT FLEW OUT THE KITCHEN.
Thanks Dave me o`l mukker,she has served us well.