Secret Kitchen menu, 16th Jan 2010
Goose rillettes canapés with pickled gherkins and cranberry relish
Slow-cooked Texel lamb with pearl barley ‘risotto’, baby turnips and pickled nasturtium pod gremolata
Tarte Tatin with crème fraîche ice cream
Coffee, green walnut liqueur and truffles
Where was it from?
Sloes – the fields around Ware, Hertfordshire
Goose – Higher Fringle Farm, Devon (organic)
Gherkins – Laverstoke Farm, Hampshire (organic), lacto-fermented in our cellar, Polish-style
Texel lamb – Stocks Farm, Essex (organic)
Baby turnips – Perry Court Farm, Kent (biodynamic)
Nasturtium pods – Mum’s garden, Cambridge
Liqueurs – made with foraged fruits and nuts and 97% alcohol smuggled from Italy
Coffee – Union Hand-Roasted (organic, fairtrade)
73% dark chocolate – The Chocolate Alchemist (organic)
Other ingredients were from local shops, Abel & Cole, Riverford Farm and Ocado. Many were organic.