The taster menu went down a storm on Saturday 25th February, it was a sold out event! It was great to see such an interest in locally grown produce that can be traced to its origin and also helps support the smaller food producers. Fresh locally grown produce always tastes amazing, there is something strangely satisfying about washing the dirt off freshly picked produce.
The taster evening was full of exciting flavours, partnered with table theatre and a great atmosphere. Keep your eyes peeled in the coming days for photos and videos of this unique event that will be added to our Facebook page and information on our next event booked for the 29th April. Remember to book early as our launch night sold out in just 7 days.
Due to our ever growing love of foraging we partnered up with a local expert forager Liz Knight from Forage Fine Foods. You can find out more about Liz on our suppliers page of ‘Chef’s corner.’ Some other members of our team such as our Head of Housekeeping have also expressed an interest in our ingredients. Being a keen green fingered allotment grower, she has recently offered us some of her very tasty elephant garlic. 
Elephant garlic is much larger in size than common garlic, it develops a large underground bulb (nearly twice the size of the largest true garlic variety) and produces an average of five large cloves once mature. The largest bulbs can weigh as much as half a kilo and it’s flavour is milder and sweeter than that of garlic but has a stronger onion taste.
We simply roast and then char-grill, for a light smoke flavour.
Give it a go…
Ingredients
1 head Elephant garlic
1½ tablespoons olive oil
2 teaspoons finely chopped, fresh thyme
1 teaspoon finely chopped, fresh oregano
½ teaspoon granulated sugar
Sea salt and freshly ground black pepper
- Place all ingredients on a sheet of aluminium foil and fold the edged up to make a parcel
- Place in the oven for 45 minutes @ 180 C
- Once roasted, pop the cloves out their skins and they are ready to eat
I would like to thank you for your continued support and I hope to see you at the next shared dining taster evening.
Richard Dixon
Head Chef