Summer starts at home
Our summer menu launched this month, with tempting dishes which include tried and tested taste combinations, and innovative ideas to take your taste buds to a tumultuous plateau of tantalisation.
I’m sure you will understand that when designing a menu, there are lots of ideas that come flying into one’s head, from the run-of-the-mill through to the slightly experimental onto the bizarre and eventually the ridiculous. If one is a bit of a foodie, lots of delicious dishes, flavours and foods can immediately spring to mind, but where to start…
This season we are starting at home. The first stage was a quick chat between Michael West, head chef and John Graveling, head of vegetables, to see what was growing nicely, and what was looking to be less abundant. In came cherry tomatoes, courgettes, carrots, beetroot, shallots, gooseberries, raspberries, redcurrants as well as other vegetables to accompany dishes. This spring, we increased our herb borders, and brought them closer to the kitchen, which has influenced a lot of dishes on the menu.
Of course, Cromer Crabs and lobsters had to be featured somewhere as no trip to the Norfolk coast would be complete without sampling the local seafood that has made this coast famous throughout the country. We are also very lucky in Norfolk to produce lots of very high quality cheese, so cheese based starters and mains were in. (We recently attempted a Norfolk cheese menu, but it read more like a post-graduate dissertation than a menu, such was the abundance of quality cheeses in the county.)
Moving slightly further afield, we’ve included Norfolk Black Spot pork and prime Norfolk beef. Of course, we would be lying if we said that everything was home grown, as nice as it would be grow apricots, olives and quince, some things are best left to the experts.
So if you feel like trying some tasty treats, or fancy some top nosh, you know where to turn up.