Infotel Magazine | Edition 20 | September 2017

LET THE FOOD DO THE TALKING
What is proving to be the most popular dish on your
menu at the moment?
We have just introduced two new summer salads which both
have beetroot as a central ingredient. I love beetroot, not just
the taste but the vibrant colour it adds to any dish. Both salads,
one with mackerel and one with goats cheese, have been
extremely popular with our guests.
“I have a very
large family.
Cooking,
particularly for
a celebration,
was always at
the centre of my
family life.”
You’re sharing a recipe today,
why did you choose this one?
Like I mentioned, sometimes
you have to set trends and not
just follow them! I cooked my
Apple and Stilton Crème Brule
for my Head Chef at Botley
Park in Southampton nearly
30 years ago. At the time it was
very innovative and nobody
was doing a dish quite like it.
Today, it is just as popular and
makes an appearance on the
menu here at Buckatree Hall
from time to time.
What do you look for when creating a new dish or menu?
While the obvious answer has to be seasonality the reality is
somewhat different. My menus are put together by taking into
account our customer base, the abilities and time constraints
for my team and the costs.
The cost of food has gone up dramatically over the last 12
months. Even less popular cuts of meat or fish have in some
cases gone up by 100%. We can’t pass on all of these increases
to our customers so this means we have to be even more
creative with our menus and in some cases, set trends
rather than follow them.
Who, dead or alive, would
you love to cook for and
what would you serve?
My dad. I miss him very much.
I would cook him belly pork with
a Caribbean twist. We would
chat for hours and he would
hopefully be proud of what his
daughter has achieved.
Turn to page 28
for Rose’s recipe >>
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