Fred's Newsletter: 20.10.20
Mais oui! The scallops from Orkney this week are extra large, and served with garlic butter and vegetables julienne 👌
Good morning,
It was a busy week last week. In fact, the busiest ever since we started take away back in May. It is not quite sustainable for our business, but at least we are open, and working. We still have staff on furlough as we do not have enough work for everyone.
This week is decisive, but my feeling is that we will not be able to re-open the restaurant as planned next week as the figures and information received are not good. So take away it will be until further notice, or as long as we can hold on.
As mentioned last week, we are receiving cracking deliveries from around Scotland. We have some extra-large fresh scallops for us to shuck all the way from Orkney. These will be served with garlic butter, and whilst they will keep a couple of days in your fridge, I highly recommend you eat them same day for quality reasons.
As promised, the seaweed lamb from Shetland was delivered by Richard Briggs. We have used a ‘Slow Food’ way of cooking this week (see the recipe, followed by a few words from Richard in the next post).
There is some fabulous Heritage Hebridean mutton again from Ardoch Farm. We have asked Jack Cuthbert, who rears them, for a few words about them. Keep an eye out on next week’s newsletter.
There is also pasture rosé veal from Peelham Farm served as a shoulder sauté with a dark tomato sauce, and some beautiful cockerel brought in by the lovely Linda Dick cooked in beer. We still have a game casserole with roe deer, but this week accompanied by a mallard duck Toulouse sausage and hare caillette. It is a powerfully gamey dish but sweetened by caramelised red cabbage, a touch of redcurrant in the sauce, and poached pears as there are still plenty at Monkton Farm (our neighbours at Newton Garden).
The beetroots are still from East Lothian, and as requested, the Camembert roasted with walnut and honey is staying on the menu. The duck leg will be served with a sweet, traditional orange sauce with honey and Cointreau (for those in love with 70’s cooking) accompanied by a root vegetable dauphinoise of sweet potatoes, swede, potatoes and celeriac.
Desserts are the same but with a little change: the brioche and butter pudding have an added chocolate flavour with praline, and the crème caramels are made using duck eggs from The Brand Family farm in East Lothian – they give a richer, thicker result. The nemesis is staying as it is our best-selling dessert just now; it is very rich in quality chocolate. Voila! Prunes Armagnac is a must, cherries in Kirsch is a classic, and pear and almond clafoutis is very seasonal and popular.
As ever, please get in touch with any feedback or pictures of your meal at home. We really appreciate every order we receive, so thank you for continuing to support us.
À bientôt,
Fred