AND TROMBONCINO COURGETTES WITH SAVOURY SAUCE
MARINATED TURBOT AND MUSSELS WITH MISO PICKLE
SOLE FILLETS WITH SMOKED MARROWBONE AND RAZOR CLAM SAUCE
SMOKED SCALLOP WITH PEA MOUSSE
GRILLED SCALLOPS WITH CAULIFLOWER AND STRAWBERRY VINEGAR
RAW SCALLOPS WITH VINEGAR GEL, SCALLOP BOUILLON AND GOOSEBERRY TART WITH SCALLOP ROE
GOOSEBERRY TART WITH SCALLOP ROE
SCALLOP MOUSSE WITH SMOKED ROE BUTTER SAUCE
CHICKPEA WAFER WITH GOAT’S CURD
LEEKS COOKED IN WHEY WITH BURNT CHIVE OIL
TUNWORTH POTATO PURÉE WITH DUCK HEARTS
WHOLE BAKED TUNWORTH WITH FIG AND APPLE CHUTNEY
TUNWORTH SAUCE WITH ROMANESCO COUSCOUS, CEP MUSHROOMS AND CRISPY PANCETTA
TUNWORTH ICE CREAM WITH STRAWBERRIES AND VERJUS SYRUP
MILLET PUDDING WITH GRILLED PEAR AND MARROWBONE
ROAST BEETROOT WITH SHEEP’S CURD AND WHEAT BERRIES
TRUFFLE PUDDING WITH BLACK GARLIC
BUTTERMILK CUSTARD WITH GREENGAGE COMPOTE
QUINCE TART WITH GINGERBREAD ICE CREAM
MEADOWSWEET MOUSSE WITH PINEAPPLE WEED
POACHED RHUBARB WITH BROWN BUTTER ICE CREAM
POACHED PEARS WITH ROSEHIP AND COBNUT CRUMB
APPLE GRANITA WITH CIDER MOUSSE
MACERATED CHERRIES WITH ARTICHOKE ICE CREAM AND BUTTERSCOTCH SAUCE
GOOSEBERRY MOUSSE WITH HONEYCOMB AND BUTTERMILK GRANITA
LIQUORICE CUSTARD WITH ICED SEA BUCKTHORN
STOUT ICE CREAM WITH DAMSON AND CRAB APPLES
DAMSON SORBET WITH BURNT MERINGUE AND SALTED ALMONDS
POACHED DAMSONS WITH ICED SHISO
GLOSSARY OF PLANTS AND FLOWERS
The rolling hills of Cumbria might not seem the obvious place for a city boy from Southampton to settle down, and once I thought so too, but now, sixteen years after setting up my restaurants and farm at Cartmel, I feel totally at home there. It is a place that has allowed me to fulfil my dreams, and to create the sort of food I have always wanted to, using ingredients produced to my specifications.
My passion for cooking began as a child, and by my teens I was working in the kitchens of some of the best restaurants in the world for the finest, most inspirational chefs. I was lucky to get such a fantastic training, but the basis of my cooking is not just about the combination of flavours, textures and colours on the plate; what matters most is the origins of the foods I am using. While working in other chefs’ kitchens I always knew that what I really wanted was to cook my way, using the freshest, most seasonal ingredients that I could find, whose provenance I knew.
Opening my own restaurant was, of course, my ultimate goal, but for me the vision didn’t end there. With taste and flavour at the forefront of my mind, my main aim then, as it is now, was to have a restaurant that used foodstuffs from its own world-leading, natural and sustainable growing operation. What I’d been dreaming of for so long was an organic farm designed by chefs, run by chefs for chefs.
My food philosophy has always been about connecting the restaurant and the food we serve to the local area and the seasons, but this also goes deeper. I believe, whether we are cooking at home or in a professional kitchen, we can’t truly understand our food if we don’t know where it has come from. The origins of our ingredients is crucial, not just for our enjoyment