May 2017

It’s said that spring is ‘the time of plans and projects’ (Leo Tolstoy, Anna Karenina). That couldn’t be more true in our kitchen at the moment… With preparations well under-way for the usual summer bookings of weddings, garden parties and barbecues we also have a big birthday to organise as ffO turns 30 this year. Look out for offers and more information about ways you can join us to celebrate!

Summer weekends do tend to get booked very early so if you have an occasion to celebrate this year, do get in touch as soon as possible. We can help with all aspects of your event from venue hire, equipment, entertainment, flowers and drinks to bespoke menu planning so please call us to discuss your requirements.

Brownies

We’ve been told more than once that our brownies are the best they’ve ever tasted, even the edge pieces! With so much competition, this is one accolade we’re incredibly proud to acknowledge. What do you think? Have you tried them to be able to judge? If not, why not order some for your party this year?! Image by Ollie Hilliard

In March, we were delighted to support the David Nott Foundation, a wonderful charity which ‘provides surgeons and medical professionals with the skills they need to provide relief and assistance in conflict and natural disaster zones around the world’, at a fundraising event in Sussex.

Images by Polo Photography

The Middle Eastern themed meal was served at long tables for the guests to share. The evening was a huge success, raising £14,000 for this very worthy charity and profiling the amazing work of David Nott and his team in countries such as Syria, Iraq and Afghanistan. Read more about the event here.

Remember to make the most of our fabulous seasonal produce. Naturally, it won’t be around for long!

• Gorge on asparagus; steamed, chargrilled, roasted or raw
• Hunt out fragrant wild garlic
• Mix up a bowl of fresh young peppery salad leaves and herbs
• Savour the taste of the first English strawberries of the year
• Find a new take on spring lamb for your Sunday lunch
• Delicately dress a crab
• Indulge in sweet Jersey Royals
• Treat yourself to succulent langoustines
• Stew, poach, roast some rhubarb; it works with both savoury and sweet dishes

Here in the ffO kitchen, we’ve been trying to guess the food trends for the rest of the year… Our bet’s on seeing more grains and plant proteins grace our plates. Pickled and fermented foods are also gaining popularity. If you haven’t already, seek out kombucha and kefir… Camel milk is beginning to make a splash. A rich source of protein, camel milk is lower in cholesterol and lower in lactose than cow milk. Turmeric has already shown its true colour as a spice popular in many cuisines for its supposed medicinal/anti-inflammatory properties and the root is now much easier to find. Try a ‘Golden Milk’ Latte with a sprinkle of cinnamon. Some say Poké will be the lunchtime fashion this year; a bowl or pot of cubed and marinated raw fish (often tuna) on rice with pickled vegetables and/or salad. Perhaps bitterness might just be the taste of 2017. We all know that craft bitters are a big hit in the beer gardens but look out for bitter chocolate, bitter greens and bitter coffee being used as ingredients in many dishes this year. Have you tried a Turbo G&T yet…?

We may have been waiting a while for the early summer warmth to make a reappearance but now it’s back, we’re looking forward to working with lovely families, superb suppliers and brilliant teams over the next few months and making 2017, our 30th year, one to remember!

 

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