Firstly, apologies for starving you all of a blog post for a couple of months. But, as you might imagine, things have been quite hectic over Xmas and the New Year.
It all started with a trip to Modena to try out Massimo Botturo's three Michelin-starred Osteria Francescana. I was really surprised by the lack of customers. Any three-star restaurant in the UK would have people queuing down the street but I think that, because eating out is such an integral part of the Italian lifestyle, it's not such a big deal to go to a top restaurant. I would have to say that I've had better food in similar etsablishments but it did provide me with a sense of food heritage, and that's something I have tried to replicate in our 2012 menu - the fact that Freemasons is a pub and we should be proud of that homely feel. So we have been focused on applying some modern techniques and ideas to some old pub classics such as Chicken Maryland, Scampi and Chips, and Gammon, Egg and Pineapple.
Christmas was fantastic and it was great to create such a warm atmosphere throughout the holiday period. But then I was really ready for a rest. And I'm not sure that a week's skiing in La Plagne, was all that restful. For one thing, I had to try and keep up with Aga. She has been before and I was having my first two lessons, so there was a bit of a skills gap. But I managed some blue runs in the afternoon, although it wasn't that pretty and I took a few falls. Then, of course, there was the apres ski and I bumped into Michael Wignall at Pennyhill Park's The Latymer - a really good guy and obviously very talented.
We had another Great 8 event for Hospitality Action at Alan Irwin's Lujon before Xmas, where I cooked a gammon, egg and pineapple consomme with crispy pigs' ears. On March 5th we are at Gilpin Lodge where I will be cooking our Chicken Maryland dish. I also attended Northcote's Obsession week this week, to taste Antonin Bonnet of the Greenhouse - very nice too.
And it's been all change in the kitchen. My old head chef at Ilkley's Box Tree has come on board as our development chef, while Archie Dixon is now head of pastry. He spent his winter break at Restaurant Tom Aikens, while sous chef has had a day under the wing of Jason Atherton. So I think we are all refreshed and raring to go for another fantastic year in Wiswell. Enjoy!
03/02/2012 01:10:00 Filed under: General Comments: 0