Culinary Anthropologist

Secret Kitchen menu, 20th March 2010

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Pegasus Bay Riesling 2006, New Zealand

Thai crab salad in little gem lettuce cups

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

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