J’AIME JULY/AUGUST 2023

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F O O D & D R I N K Fresh tastes of summer LICHFIELD CHEF JACK DUBBERLEY, OF DUBBERLEY DELICIOUS, TAKES A LOOK AT SOME OF THE BEST SEASONAL PRODUCE AVAILABLE RIGHT NOW - AND HOW TO MAKE THE MOST OF NATURE’S LARDER With the much-awaited opening of Dubberley Delicious 2.0 in Lichfield city centre, it’s been a busy start to summer for Lichfield chef Jack Dubberley. While Jack’s new setting, on Tamworth street, shares its unique chef ’s table concept with its predecessor, the stylish space is a significant upgrade, boasting a larger dining space to comfortably seat up to 16 guests, and a larger kitchen for Jack to work his magic in. Magic which includes the development of a brand new dessert to hit the menu for summer, which pays homage to some of the season’s hero ingredients. “My new dish uses local honey from Stonnall, which has just been harvested this week, to make a honey cake. I’ve also made an elderflower honey by adding foraged elderflower to warmed honey and then leaving it in the fridge to steep for a few weeks. It’s really easy to make and so seasonal.” Jack pairs his elderflower honey-glazed cake with a honey tuile, vibrant red fresh strawberries and a milk ice-cream, for a strawberries-and-cream feel. “British strawberries are just made for summer desserts,” says Jack. “There’s nothing better than JACK AND SISTER LUCY AT THE NEW DUBBERLEY DELICIOUS LICHFIELD CHEF JACK DUBBERLEY English strawberries; they’re the best in the world, and we have amazing strawberries right here in Lichfield from New Farm, you can’t get any more local. They last so much longer than supermarket strawberries; I had some strawberries from New Farm and they’ve lasted for two weeks. “And Manor Farm in Tamworth is a great place to go to pick your own; take the kids for a day out and get them interested in where their fruit comes from. If you can’t get to Manor Farm, then they do supply some of the supermarkets, so look out for them.” While we’re all familiar with sweet, juicy red strawberries, there are growers who deliberately cultivate green strawberries - which can be used in savoury dishes, says Jack. “They’re not normal strawberries which are underripe, but strawberries which are grown to be green,” ays Jack. “I often pickle them and use them with langoustines throughout the year; we get them in during the summer and get them preserved so we can still use them during the months where British produce is scarce.” Strawberries are at their peak, and 26 www.jaimemagazine.com
POP UP FINE DINING AT THYME KITCHEN, LICHFIELD JAMES TOTH | CORNERSTONE, HACKNEY WICKS Delivering fine dining experiences on your doorstep through a series of pop up events where Michelin starred chefs and highly commended chefs showcase their food and talent. JAMES TOTH 1 MICHELIN STAR | CORNERSTONE HACKNEY WICKS | 30 SEPT £88 James was so popular at our February event we have managed to secure another date! Having grown up locally, James worked at The Cross in Kenilworth from the age of 18. He quickly moved up the ranks before working at The French Laundry in California and landing the position of head chef at Tom Brown's Michelin-starred Cornerstone in Hackney Wicks. We can’t wait to welcome James back! AVAILABLE TO BOOK SOON | SEE WEBSITE FOR DETAILS >> GARETH WARD 2 MICHELIN STARRED YNYSHIR RESTAURANT
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J’AIME JULY/AUGUST 2023

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