Grouse was on the menu at Langar during the last two weeks of August and the first two weeks of September, (sorry you may have missed it.) Those who were persuaded to try it served simply, roast, then the breast taken off the bone, were delighted and will no doubt order it again next year. This reminds me of the first French chef I employed circa 1990 when I brought him the first locally shot partridge he threw it in the bin saying it was 'vermin' ! I battled on and after a few years, customers became familiar with this delicious game bird.
The first shoot this season at Belvoir will bring us partridge on the menu next week, then it is on the menu until after Christmas. We serve it off the bone, not too pink and not too gamey. Can't better plain roast with bread sauce and bacon.
All the 7 chefs in the kitchen are local English boys, all home trained making the youngest and best team Langar has ever had. Customers give them great praise and only occasionally complain about the service. Now the students have gone back to university we are advertising for a 'hands on head waiter-assistant restaurant manager'
We have enjoyed a truely lovely Indian Summer these past two weeks. Don't mention Christmas. Oh dear! I have just remembered I am on the bar tonight. Will choose some photos later. Imogen
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