by Kate Stinchcombe-Gillies | Feb 9, 2018 | Nick's kitchen
The game season: when is it? The timing of the game season varies depending on the animals/birds. Traditionally we celebrate the glorious 12th and at this point the bird season kicks off with grouse. These birds are usually fairly expensive and haven’t featured much...
by Mary Galer | Sep 26, 2017 | Nick's kitchen
Sea trout (Crab Tortellini, Rainbow Radish, Avocado Mayonnaise & Crab Sauce) Is sea trout the poor man’s salmon? No! We’re using very high grade wild sea trout at the moment as supply is really good. Lighter pale orange flesh and low fat content. It would be...
by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, this is one of your playful, tastebud teasers this summer, where did the idea for beetroot cheesecake come from? Nick: another chef called Graham Garrett (The West House, Bidenham) was the inspiration for this dish. We visited his restaurant and Mary bought me a...
by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, we’re familiar with the Gigha Halibut dish of the à la carte main from previous months. It looks like you’ve upped the halibut game a bit and are trying to get people to think about this delicate yet meaty fish a little differently… Nick: Im not sure...
by Mary Galer | May 18, 2017 | Nick's kitchen
Kale, it is a superfood or just an alternative to cabbage? Another green vegetable that the kids turn their noses up at? Or a varied green that can be sweet and sometimes bitter? Whether you like or loathe kale, or haven’t yet given it any plate time, we pinned...
by Mary Galer | May 18, 2017 | Nick's kitchen
Mackerel sits beautifully in the group of oily fish we’re encouraged to eat on a weekly basis to boost our omega intake and keep our brain cells ticking nicely. You’ll find it fresh on the fish counter, smoked in the supermarket refrigerators and squished...
