A midsummer visit to Kitchen Table always seems to be a treat. I visit with anticipation that I will see some new flavors with fresh ingredients. I learned on this visit that they are now drawing from their own garden in Northumbria. Their gardener sends down a box of whatever is ready for that week, and Chef James thinks of things to do with it all. The menu for this visit was:
The first dish had some traditional English flavors with fresh peas from pods with mint oil vinaigrette and an elderflower sorbet made from elderflowers picked in London last year.
Next was fried rehydrated potato starch with smoked cured Scottish salmon, chives, brown sugar and sour cream. This was nice and crispy, with lots of flavor and texture.
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