Last night marked the return of Formal Hall and the beginning of our spring and summer menus. We kicked off the week with a salad of asparagus, sorrel, goat's cheese, beetroot and walnuts.
Because asparagus is a naturally grown crop, growing in the notoriously fickle British climate, the time at which it makes its first appearance each year is always a subject for much speculation. Asparagus growers generally say that the season lasts from 24th April to 21st June (so we were technically four days early!)
Following on from the salad we served a refreshing lime sorbet, churned in our Pacojet machine.
For the main course we served slow roasted confit of duck with locally sourced purple sprouting broccoli, rosti potato and plum jus. Purple sprouting broccoli was initially cultivated by the Romans. Broccoli has been grown in the UK since the early 18th century, although the purple sprouting variety has only risen to prominence in the last 30 years.
Vegetarian were served homemade tagliatelle with lemon, olive oil, chickpeas and cavolo nero.
To finish the first Formal of Easter term, we served hazelnut mousse cake with dark caramel jus and candied hazelnuts. I was lucky enough to be hanging around the pastry kitchen late yesterday afternoon (;-)) when Sara was slicing the cake; it tasted amazing! Why does all the great tasting food make you fat! Ahhhhh!
Count the calories :-(
Bon appétit!
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