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.
Sharing the madness that is cooking,through all the ups and downs,the positives ,the negatives and the damn right saucy!A small insight to the daily runnings of a profesional kitchen,without the massive ego`s attached. Not basking in the shadows of someone elses glory and willing to step out and try and achieve better things and allways pushing the envelope that little further to the end goal......CULINARY PERFECTION...
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