CURIOUS KITCHEN, what happened on the night!

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17th March 2017 by Lauren Connelly

After winning the award for Best Premium Food Offer at The Publican Awards the night before, our victorious Group Head Chef Ronnie Kimbugwe returned to his kitchen in Cookham for a night of culinary delight with his first Curious Kitchen Supper Club, A Celebration of Spring..

The Garden Room had been transformed into a beautiful spring garden with an abundance of daffodils, hyacinths and tulips by local florist Adam Garret of Devine. The spring flowers were absolutely stunning and fragrant and set the perfect tone for the evening.

This supper was all about celebrating and welcoming the fresh, delicious produce that Spring brings. To start fresh live Scottish langoustines were sautéed in front of the guests in butter, garlic, lemon and samphire and plated with the first tips of English asparagus which smelt heavenly as the scents infused.

To continue Ronnie returned with a whole 11-month old lamb carcass over his shoulder and explained the beauty of the lamb and what to expect from each cut, one of our brave guests even had a go at holding it!

The Dorset lamb was provided by Thatcham Butchers who Ronnie has worked with for the past 12 years providing our Inns with the finest meats. The lamb racks were roasted and then smoked in hay bales which created a really lovely rich smoky aroma and taste to the lamb and were served alongside the shoulder, which had been braised for 5 1/2 hours and literally just melted in the mouth. Accompanied with the first Jersey Royals of the season and purple heritage potatoes and carrots.

Next, a shot of Star of Bombay gin infused with cucumber with mediterranean tonic was mixed in a frozen shot glass that was then topped with Rose of the Orient and jasmine tea and then poured over the glasses, which created the most stunning visual as the dry ice cascaded over the table.

The best was saved for last as our guests reached their hands into the fishbowl filled with dry ice and pulled out a brightly coloured ice lolly with flavours including Rhubarb & Elderflower, Blueberry & Creme Fraiche, Basil & Yoghurt and Mango, Chilli & Lime.

A really wonderful, interactive food experience that was fun and really brought the food to life. A great evening was had by all! Details will follow soon of the next Curious Kitchen Supper in June.

Until then book a table to enjoy our seasonal and award-winning food. BOOK NOW.

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