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Food<br />
Tuddenham Mill<br />
Tuddenham Mill’s Sous Chef,<br />
Stuart Drake, talks to us about<br />
seasonal produce and their<br />
upcoming spring menus<br />
Article by Samantha Nice<br />
Head Chef, Lee Bye and his Sous Chef, Stuart Drake, really know<br />
their stuff when it comes to sourcing the very best ingredients<br />
throughout the year and it is their main starting point when they’re<br />
conjuring up new dishes for the menu.<br />
“We spend a lot of our time in the kitchen testing and trialling<br />
different flavours to see what works well together. Our main point<br />
of inspiration is to see what is in season and how we can create<br />
something delicious using it,” Stuart explains. “Picking one seasonal<br />
ingredient is a fantastic starting point and it usually snowballs from<br />
there!” he continues. “We start with something as little as garlic<br />
or asparagus and then add different<br />
“I really like this<br />
time of year as<br />
we can start<br />
to experiment<br />
with some<br />
really fantastic<br />
flavours.”<br />
flavours and textures. It doesn’t have<br />
to be the main ingredient like meat<br />
or fish as this is something we can<br />
add later.”<br />
Tuddenham Mill’s menu changes<br />
every 2-3 weeks to reflect the<br />
changing seasons as well as<br />
accommodating to the change in<br />
weather. “We don’t completely<br />
change the whole menu. Some weeks<br />
it is a matter of tweaking certain<br />
dishes to bring a new dimension. We also consult our suppliers and<br />
see if they have anything new to offer. Lee and I spend a lot of time<br />
in the kitchen tasting and trying different things and working out<br />
ways we can add a new spin to certain ingredients,” Stuart says.<br />
So what is in season for <strong>March</strong> and April and what can we expect<br />
from your spring menus?<br />
<strong>March</strong> and April have lots to offer when it comes to seasonal<br />
produce. “I really like this time of year as we can start to experiment<br />
with some really fantastic flavours. <strong>March</strong> and April are great for<br />
wild garlic, East Anglian oysters, rhubarb, lamb and asparagus just<br />
18<br />
<strong>Velvet</strong> <strong>Magazine</strong> | <strong>March</strong> <strong>2017</strong>
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