J'AIME OCTOBER 2020

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F O O D & D R I N K Thyme for brunch THYME KITCHEN OPENS IN LICHFIELD THIS MONTH. WE MET THE HEAD CHEF, LOCAL GIRL SUSIE MANDLEBERG, TO FIND OUT MORE ABOUT BRUNCH DINING When Susie Mandleberg moved to London four years ago she had no idea that when she finally came home it would be to a job as head chef at a new restaurant in her home city. The 28-year-old, who was born and raised in Alrewas, had no formal training in food when she moved to the capital in 2016. She took a front of house role at a brunch cafe in West London, quickly switched to working in the kitchen and discovered her vocation. “I just fell in love with it,” she said. “I’d always loved cooking so as soon as I started doing it as a job I wondered why I hadn’t been doing it my whole working life.” That first job in the food industry saw Susie design her own recipes based on seasonal, locally-sourced produce and bold flavours. After four years she moved on to her first position as a head chef, at a seafood restaurant also in West London. Just a few weeks later the country went into lockdown and it was during the months that followed that Susie decided to move back home to Staffordshire to be closer to her family and friends. She was delighted to be the head chef for the launch of Thyme Kitchen in Lichfield, a breakfast and brunch restaurant launched by Beth Toovey of Sauce Supper Club at the former site of Mabel’s Tearoom at Curborough Countryside Centre. “I absolutely loved working in a brunch restaurant before, so this is the ideal job for me,” said Susie.” “There were lots of brunch premises in West London, and it’s quite nice to be able to bring that sort of vibe here. “There’s nothing within a 10 mile radius that’s offering anything similar to what we’re doing. I hope that people will really appreciate it.” The eclectic menu will include traditional breakfast favourites such as the full English alongside new creations such as baked eggs in a rich tomato and chorizo sauce. Susie is also working on recipes including Persian THYME KITCHEN HEAD CHEF SUSIE MANDLEBERG eggs - which are served with ingredients including pomegranate seeds, coriander and hummus. From cakes to sauces, everything possible is being made from scratch on the premises. The restaurant will open from Tuesday to Sunday, from 10am to 4pm, and will serve lunch options alongside breakfast and brunch. “We’re really focussed on getting seasonal produce onto the menu. British produce is absolutely incredible,” said Susie. Local suppliers are being used wherever possible, including eggs from just outside Lichfield and sausages from Tamworth. Susie will lead a team of two in the kitchen and there are due to be four people working front of house. “We’re currently an all female team,” added Susie. “It’s lovely to have so many strong women working together to get this business up and running. It’s an absolutely fantastic team.” Thyme Kitchen will open at Curborough Craft Centre, Watery Lane, Lichfield, on October 1. To find out more visit www.facebook.com/Thyme- Kitchen-108316001003356 and follow @chefsusiemandleberg and @thymekitchen on Instagram for more brunch inspiration. 28
TOM SHEPHERD HAS CREATED 3 SEASONAL MENUS TO ENSURE YOUR FESTIVE DINING IS SAFE AND STRESS FREE! MENUS AVAILABLE TO BOOK ONLINE - DELIVERED TO YOUR DOOR PREPPED READY FOR YOU TO HEAT AND SERVE *PRICE PER HEAD FOR A LIMITED TIME ONLY December Menu Christmas Day New Years Eve FROM DECEMBER 1ST - 20TH MENU £45* PER HEAD BREAD Cotswold crunch mini loaves with marmite butter STARTER Confit organic Turkey terrine, pressed with pistachios and sage stuffing, cranberry ketchup, green bean and sprout salad, black truffle vinaigrette (V) pressed celeriac, pistachio and sage stuffing terrine, cranberry ketchup, green bean and sprout salad, black truffle vinaigrette MAIN Herefordshire beef, smoked potato purée, swede fondant cooked in beef fat, roasted hispi cabbage with chestnut butter, honey glazed baby carrots, beef rib roasting gravy (V) Wild mushroom and truffle pithivier, smoked potato purée, confit swede fondant, roasted hispi cabbage, honey glazed baby carrots, mushroom and truffle sauce DESSERT D.A.H Sticky toffee pudding, butterscotch sauce, raisins soaked in rum, clotted cream ice cream TO FINISH Mini mince pies FROM DECEMBER 23RD - 24TH MENU £60* PER HEAD BREAD Cotswold Crunch mini loaves with marmite butter STARTER Herefordshire braised beef rib tortellini, roasted carrot veloute, spring onion, aged Parmesan pesto (V) Tofu and chestnut tortellini, roasted carrot veloute, spring onion, pecorino pesto MAIN Poached and roasted organic Turkey, duck fat roasted fondant potato, smoked bacon sprouts with chestnut butter, Yorkshire pudding, cranberry stuffing, pigs in blankets, honey glazed baby parsnips, turkey roasting gravy (V) Winter beetroot Wellington, roasted fondant potato, sprouts with chestnut butter, Yorkshire pudding, cranberry stuffing, honey glazed baby carrots and parsnips, vegetarian gravy DESSERT 72% dark Chocolate fondant, Calvados custard, rum & raisin ice cream TO FINISH Mini mince pies FROM DECEMBER 30TH - 31ST MENU £60* PER HEAD BREAD Cotswold crunch mini loaves with marmite butter STARTER Roast confit duck leg, soy dashi broth, celeriac purée, Granny Smith apple, chive oil MAIN 400g Highland Wagyu rump cap steak to share, Wagyu beef fat roasted Jerusalem artichokes, Wagyu fat confit onion, mushroom ketchup, bone marrow and truffle sauce DESSERT Banana and vanilla sponge pudding, chocolate cremaux, salted caramel ice cream TO FINISH Fruit and nut fudge Note *This is a celebration of Highland Wagyu, unfortunately we are unable to adhere to any dietary requirements THESE BOXES ARE STRICTLY LIMITED - PLEASE BOOK EARLY TO AVOID DISAPPOINTMENT #STAY SAFE #DINEATHOME T 01543 264050 E beth@saucesupperclub.co.uk www.saucesupperclub.co.uk
Page 1 and 2: J’ E O C T O B E R 2 0 2 0 Y O U
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J'AIME OCTOBER 2020

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