Péter Fábián - Photography

The majority of the photographs displayed on this blog and my facebook group 'A Suffolk Chef' have been kindly provided by my colleague Peter Fabian. As you can see his work is amazing and food photography is not even his speciality. If you would like to see more of Peter's work or employ his services to photograph your business, product or anything I'm sure he would love to hear from you e-mail:- irgum2@citromail.hu

Many thanks Peter!

February we are all talking about rhubarb....

Rhubarb is a relative of buckwheat and has an earthy, sour flavour.  Rhubarb thrives in cold climates and originated in Western China, Tibet, Mongolia, Siberia and neighbouring areas.  The traditional role was medicinal - the dried root was a popular remedy for a wide range of illnesses.

Botanically speaking, rhubarb is considered a vegetable, but it is most often treated as a fruit, although it's rarely eaten raw.  Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey or fruit juice added to it to balance out the acidity.

The rhubarb we use at this time of year is locally forced from 'Ten Mile Bank' grown in the Fens in black Fenland soil.

Forced means it is grown on the floors of special sheds in complete darkness at a temperature of 26 degrees centigrade.  Warmth makes them grow, dark makes them produce shoots which are more tender and pale than rhubarb produced outdoors later in the year.  Harvesting takes place in minimal light, provided by candles.  Careless harvesting encourages botrytis which rots the crowns, so the sticks are pulled by hand to ensure they part cleanly from the plant.

I have heard that if you stand in one of these sheds you can actually hear the rhubarb creaking as it grows.

We are making the most of this lovely ingredient by offering you Poached Rhubarb, Stem Ginger and Vanilla on our current menu.

What's in Season February

AT THEIR BEST

ALSO IN SEASON

brussels sprouts celeriac chicory cauliflower jerusalem artichoke kale leeks parsnips potatoes (maincrop) rhubarb salsify shallots swede ________ bananas[i] blood oranges[i] kiwi fruit[i] lemons[i] oranges[i] passion fruit[i] pears pineapple[i] pomegranate[i] __________ truffles (black)[i] walnuts[i] __________ guinea fowl hare turkey venison __________ brill clams cockles conger eel haddock halibut hake john dory lemon sole mussels oysters skate turbot winkles

beetroot carrots celery horseradish kohlrabi onions purple sprouting broccoli radishes rocket spinach turnips __________ apples clementines[i] satsumas[i] tangerines[i] __________ chives coriander mushrooms (cultivated) parsley (curly) __________ beef chicken mallard partridge pork rabbit wood pigeon __________ cod crab dab dover sole eel langoustine lobster mackerel scallops

Food & Wine Evenings 2011

Spring Seafood & Wine Evening

Friday 8th April 2011

Reception Drinks 7:30pm- Prosecco ‘ La Defina’, Veneto, Italy

Dinner Served 8pm 

Pea & Truffle Cappuccino with Maldon Oyster Croutons- Sauvignon de Touraine, Domaine Guy Allion, Loire, France

***

Warm Sea Trout, Pickled Samphire & Radish Salad, Brown Shrimp Butter- Bourgogne Chardonnay, Vincent Sauvestre, Burgundy, France

***

Roasted Halibut, Braised Spring Lamb, Fondant Potato, Buttered Kale Carrot Puree, Wild Garlic Cream- Tempranillo Reserva Castillo de Manzanares La Mancha, Spain

***

‘Rhubarb’ Burnt Cambridge Cream and Shortbread- Innocent Bystander Sparkling Rosé Moscato, Victoria, Australia

***

Coffee & Pistachio Biscotti

 £55 per person

Dinner will include an informative introduction to the wine matches by Victoria Travers of Wine2Trade.

 Overnight Package- £105 per person to include

 Cream Tea on arrival in our Lounge Bar, Spring Seafood & Wine Evening, overnight stay in one of our Superior Rooms, Full English Breakfast, Free use of Health Club & Swimming & VAT at 20%

 

Autumn Game & Wine Evening

 Friday 9th September 2011

 Reception Drinks 7:30pm- Prosecco ‘ La Defina’, Veneto, Italy 

Dinner Served 8pm

 Watercress & Cobnut Broth, Wood Pigeon Scotch ‘Quail’ Egg- Soave Classico, Cantina di Negrar, Veneto, Italy

***

Rabbit & Marinated Baby Fig Terrine, Textures of Pear-  Framingham Estate Classic Riesling, Marlborough, New Zealand

***

Roasted Elveden Estate Venison, Caramelised Cauliflower, Braised Red Cabbage, Rowanberry Jus- Cote du Ventoux, Domaine Juliette Avril, Rhone, France

***

Earl Grey Poached Pear, Lemon Verbena Jelly, Blackberry Granita- Chateau Landion, Sauternes, France

***

Coffee & Pistachio Biscotti

 £55 per person

Dinner will include an informative introduction to the wine matches by Victoria Travers of Wine2Trade.

 Overnight Package- £105 per person to include

 Cream Tea on arrival in our Lounge Bar, Autumn Game & Wine Evening, overnight stay in one of our Superior Rooms, Full English breakfast, Free use of Health Club & Swimming & VAT at 20%

 For reservations contact Elaine Maguire:- 01223 293 383 Ext 404 or email: elaine.maguire@cambridgequymill.co.uk

Valentines Menu 2011

Maldon Oyster, Fresh Lemon

 

 To start....

 Warm Beetroot Mousse, Organic Goats Cheese Croustade, Baby Water Cress

 Seared Scallops, Cauliflower Puree, Caramelised Walnuts

 Carpaccio of Denham Estate Venison, Toasted Pine Nuts, Aged Balsamic, Tete de Moine

 Lobster Bisque, Crab Tortellini

To follow....

 28 day aged Sirloin of Beef, Pont Neuf Potatoes, Roasted Vine Tomatoes, Café de Paris Butter

 Sutton Hoo Chicken, Sprouting Broccoli, Pancetta and Basil Tagliatelle, Lemon Sauce

 Steamed Sea Bass, Mussel Tartare, Curly Kale, Fondant Potato

 Caramelised Onion and Chicory Tart Tatin, Feta Cheese, Thyme

 To finish....

 Iced Champagne Parfait, Cassis Poached Baby Pears

 Hot Chocolate Fondant, Banana, Yoghurt

 ‘Rhubarb Trifle’ Poached Rhubarb, Vanilla Panna Cotta, Stem Ginger Ice Cream

 Baked Camembert, Truffled Honey, Suffolk Rusks

 Brazilian Fontaleza Coffee with Homemade Sweets

£35.00 per person

February Restaurant Menu

Warm Artisan Bread with Balsamic Reduction & Hill’s Farm Rapeseed Oil

Marinated Moroccan Olives 

To Start

Cream of Celeriac Soup, Ham Hock Tortellini

Seared Wood Pigeon, Rocket and Pancetta, Fig Tart Tatin

Citrus Glazed Mackerel, Almond and Parmesan Tartine, Lemon Jelly

Carpaccio of Wild Boar, Fennel and Orange Salad, Mustard Dressing

Steamed Mussels, ‘Adnams Oyster Stout’ Foam, Brown Bread

Warm Beetroot Mousse, Baby Watercress, Goats Cheese Croustade 

To Share

The Bottisham Smoke House Experience: Hot Smoked Gressingham Duck, Chicken & Pigeon Breast and Cold Smoked Camembert with Homemade Pickles, Chutney and Warm Bread

 

To Follow

Telmara Farm Duck, Croquette of Leg, Shallot Textures, Baby Spinach, Dates in Bacon, Grain Mustard Cream

28 Day Aged Sirloin Steak, Grilled Field Mushroom & Tomato, Hand Cut Chips, Caper Butter

Sutton Hoo Chicken, Foie Gras Ballotine, Sage Brioche, Sprouting Broccoli, Artichoke Puree, Madeira

Roasted Loin of Hare, Tortellini & Crumble, Spiced Walnuts, Endive, Soy and Apple

Norfolk Leek, Celery Leaf and Pearl Barley Risotto, Binham Blue Beignets

Duo of Pollock, Crab & Spring Onion Risotto, Pancetta and Basil, Lemon Oil

Pan – fried Organic Salmon, Beetroot Mash, Carrot & Ginger, Scallops, Horseradish Foam

Caramelised Chicory Tart, Feta and Thyme, Pear Salad

On the side

Hand Cut Chips

Hill Farm Rapeseed Oil Mash 

Pear & Chicory Salad

Chilli Spinach

Sprouting Broccoli

 

To Finish

Carrot Cake, Orange, Black Olive, Salted Honeycomb 

White Chocolate and Peanut Parfait, Banana

Passion Fruit Bavarois, Mango Sorbet

Poached Rhubarb, Stem Ginger, Vanilla

Dark Chocolate Marquise, Pineapple and Chilli

East Anglian Farmhouse Cheeses with Chutney, Grapes and Suffolk Rusks

Tea or Fontaleza Coffee with Homemade Sweets

 

Winter Tasting Menu

Liver & Bacon

Mussels & Stout

Hare Crumble

Sutton Hoo Chicken, Sage & Onion, Pickled Trompettes, Madiera

Lemon Curd & Rhubarb

Chocolate, Pineapple & Chilli

Fontaleza Coffee & Homemade Sweets

£45 per person

This menu is designed to be taken by the entire table and demonstrates the highlights of our February menu.