New Year’s Greetings from All at The Castle
Another Christmas and New Year done – my 4th at the Castle and as always it was eventful!
We are now knee deep in winter, perhaps not the best time of year for produce, but there is always something for us to enjoy. Forced Rhubarb, Root Vegetables and Game are plentiful at this time of year, as are stews, braises and slow cooking. For my next set of recipes I’ll do a few winter warmers and comforting puddings.
Rhubarb is bang on season! Its best poached with some sugar, grenadine and served with vanilla ice cream or custard, cooked in a tart, crumble or even savoury (just go easy on the sugar) served with Pork, Duck or Mackerel. Sea Kale is another winter ingredient that reminds me of how important it is for any kitchen to follow the seasonal chart.
I’d like to thank all the staff in the Castle Hotel for making the Christmas period such a great success. I have a fantastic team of chefs around me. Every day throughout Christmas brought new challenges and the team rose above and exceeded customer expectations.
Unfortunately, with the arrival of Jan / Feb we will have a few changes with some staff moving on. So best wishes to Nick and Baggy – you will be missed.
2016 let’s be having you!