As head chef of the Seven Stars I have taken on the job of writing a monthly blog about the food here at the pub. I’m especially keen about both the seasonality and locality of the food I use. I love the use of bold, modern and traditional culinary pairings. Being a keen forager I often like to marry my dishes with wild foods that I have picked from the British countryside. I like to use a variety of different cooking techniques, new and old; brining, curing and sous-vide cooking and even a touch of molecular gastronomy. Through my love of food and this blog I endeavor to inspire and inform you all about the up and coming dishes, menu and events we have planned here at the pub.
Firstly as we are now coming into spring I am excited to tell you all about our new menu launch. With some new dishes on our a la carte menu and daily seasonal specials that highlight all the great British produce we have at our fingertips. Some of the up and coming dishes include an incredibly tasty ‘Pressed Ham, Pineapple Gel and Mature Cheddar’ starter, a fun remake of a children’s party food. With lambing season just beginning I thought I would use rump of lamb which I have cooked at 56.5 degrees for 1 hour in a water bath (sous-vide), this tenderises and locks in the flavour before I sear it in a pan. I have decided to pair it with traditional flavours, so I’m serving it with jersey royals, minted peas and broad beans to add a touch of freshness, smoked bacon and a port jus. In the way of desserts I am taking advantage of the fact forced Yorkshire Rhubarb is at its prime. Therefore I have created my own version of a Rhubarb fool, which is a childhood favourite of mine. I am serving it in a glass with a vanilla panna cotta base, rhubarb compote and gel, meringue topped with vanilla ice cream.
That’s all for now, keep an eye out for next month’s blog