Summer's coming - new menu ingredient profiles #1 Elderflowers
Very excited to be moving towards one of our favourite menus of the year - the final touches are being put to the Summer Dinner Menu which will be launching very soon indeed, so we thought it was a good time to take a look at some of the delicious locally available seasonal ingredients that will be in use on some of the new dishes. First port of cal is an old friend of ours, regularly used in many different guises on previous Summer menus - the delicate elderflower. We currently use elderflower liqueur, namely St Germain, in our signature cocktail the Kingdom, a refreshing mix of lime, elderflower, gin and peach bitters, but there is so much more versatility to this little flower than just as a liqueuer or cordial. Unsurprisingly, it is the blossom of the well known elderberry, and they can be added to flavour cooked fruit and jam and make a sound match with gooseberries, which are in season at the same time as elderflowers. The flower heads can be combined with citric acid to make cordial, which in turn makes a useful ingredient for adding to sauces and jellies. It is best that they are cooked first though - we are currently pickling the little flowers to combine their lovely light floral notes with a sharp tang - possibly a future cocktail ingredient! They are easily forageable too, so go try your luck at some elderflower hunting - they are a very versatile, not to mention pretty, addition to any kitchen!
Very excited to be moving towards one of our favourite menus of the year - the final touches are being