New Forest Living Sep - Oct 2021
As the Autumn nights draw in our thoughts turn to delicious cosseting food, home comforts and setting affairs in order. Plus we interview baker Richard Bertinet and garden designer Adam Frost.
As the Autumn nights draw in our thoughts turn to delicious cosseting food, home comforts and setting affairs in order. Plus we interview baker Richard Bertinet and garden designer Adam Frost.
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Meet the Chefs...<br />
ADVERTISING FEATURE<br />
Chefs, like most people, have had a bit of a year -<br />
no one could have imagined darkened restaurants<br />
and empty kitchens for such a long period and<br />
we wanted to know how some of the countries<br />
fantastic and talented chefs have been spending<br />
that time, so we had a chat to Jim Verity (Head<br />
Chef) & Alice Bowell (Junior Sous Chef) at<br />
Rhinefield House Hotel about things past, and, so<br />
exciting, things to come!<br />
During the past year many chefs have been spending time in<br />
their own kitchens developing menus ready for re-opening -<br />
have you been doing the same?<br />
We certainly have! One of the silver linings of lockdown was<br />
having the time to try out brand new recipes and flavour<br />
combinations, which was fantastic to share with the rest of the<br />
team once we had returned. Some of these have made their way<br />
onto our current menus, and we can’t wait to see how they will<br />
be received.<br />
A hotel kitchen is such a team environment, how excited are<br />
you about being back in the buzzy busy hotel kitchen?<br />
The whole team are incredibly happy to be back – there is<br />
nothing like the feeling of a finely tuned kitchen team working<br />
at pace. We have great camaraderie here, and are already back<br />
into the swing of things with our click and collect, alfresco, and<br />
now inside dining offerings. It has been a real joy to open our<br />
doors and showcase what we can do for our guests.<br />
There seems to have been an increased interest in<br />
traditional, home grown food - clotted cream sales<br />
apparently have increased<br />
vastly - is this reflected in<br />
your new menus?<br />
We always strive to use the<br />
finest seasonal ingredients<br />
and keep provenance<br />
at the forefront of all of<br />
our menus, which means sourcing produce locally whenever<br />
possible. In terms of clotted cream, our afternoon teas have<br />
always been very popular! But in fact, we have seen an<br />
increased interest in our savoury afternoon teas - guests love to<br />
try something new.<br />
And finally, what one thing about the coming months are you<br />
most excited about?<br />
Of course it is to welcome back new and returning guests, and<br />
share the joy of being able to dine out with family and friends<br />
again, and make up for lost time. We are here to make that<br />
experience as special and memorable as possible. Rhinefield<br />
House is such a beautiful place to work, and it comes alive when<br />
it is filled with happy guests enjoying themselves.<br />
LA PERGOLA<br />
R I S T O R A N T E ✦ P I Z Z E R I A<br />
Fully licensed Traditional Italian cuisine<br />
Join us for superb quality food in a relaxed<br />
atmosphere in the heart of the <strong>New</strong> <strong>Forest</strong><br />
Open Lunch & Dinner u Tuesday-Sunday<br />
All Bank Holidays u Childrens Play Area u Ample Parking<br />
Southampton Road, Lyndhurst<br />
Tel/Fax: 02380 284 184<br />
Email: email@lapergolarist.co.uk<br />
www.la-pergola.co.uk<br />
24 | www.minervamagazines.co.uk
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