Secret Kitchen menu, 20th March 2010
Bresaola and rocket salad with goat’s cheese vinaigrette
Wild Alaskan sockeye salmon with Puy lentils, purple sprouting broccoli, salsify and herbed yoghurt
Lemon curd tart with poached rhubarb and double cream
Coffee, cardamom cookies and home-made limoncello
Where was it from?
The aperitif wine was from our local supplier – Highbury Vintners
The crab was from Christchurch Fish, a co-operative of four fishermen in Dorset who use small boats and crab pots
The bresaola and goat’s cheese were from Italy and Somerset via local delis – Da Mario and La Fromagerie on Highbury Barn
Vegetables and fruits were mainly from Riverford and Abel & Cole
Riverford supplied the Brazilian Floresta coffee and their own cream
Wild Alaskan salmon is certified by the Marine Stewardship Council as coming from a sustainable source. The Alaskan salmon fishery is far better managed than those in the Atlantic, which are severely depleted. I’m not a big fan of farmed fish due to the vast quantity of wild small fish used as feed and the environmental pollution often caused. So, contrary to current dogma, local is not always the most sustainable option. Waitrose and Ocado sell MSC certified salmon – look for the blue logo.
The limoncello was home-made using vodka infused with lemon zest, fermented lemons and spices