February is nearly gone…
February’s weather brought back memories of last year’s “beast from the East”. It was great to play in the snow and build snowmen/women in the Castle gardens.
Unfortunately, it delayed the reopening of Castle Bow Restaurant by one day. But we now have a new menu up and running and, so far, we’ve had great feedback on the new menus on the website. If you look on our twitter and our Instagram, you’ll get a visual of we’ve been up to.
Our taste of Tuscany wine dinner was a sell-out earlier this month and we have an awesome Burgundy wine dinner with Maison Louis Latour scheduled for March – this is going to be really exciting!
February for me is a turning point in the kitchen calendar. All the wonderful game birds will soon come to an end and our attention will turn to venison, squabs and rabbits from the Quantocks and Exmoor.
We’re getting great Trout, organic dexter beef and organic chickens from Stream Farm just outside Taunton. They’re passionate about their product and for me this is an absolute must when choosing a supplier.
Scottish sea kale and Yorkshire rhubarb always excite and provide delicious and colourful dishes. There are a wonderful array of king cabbages, English spinach and lots of beetroots and squashes readily available. The changing of produce in February still provides some very special food for us all to enjoy.
The end of game bird season isn’t quite the end of winter and the cold days, but it certainly brings a feeling of excitement. Spring is on the way and with it warmer days as well as more beautiful produce.
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