Sometimes when it comes to dish creation we are drawn towards our past and our roots. Being from England, specifically the West Country, farmers and artisans were always a part of life. Cheesemongers, bakers, fishmongers, butchers etc. This dish encompasses a lot of those memories, cave aged cheddar like we would get from local farms and shops, in the actual town of cheddar. Cucumber marmalade like the jams and preserves we would enjoy on Sunday afternoons. Cucumber salt, from the age old craft of curing and salting to preserve the seasons harvest. Rye bread croutons, like the toast we would make for breakfast from the bread we would buy from the bakers. And white pepper flowers and petite watercress, memories of English country gardens and high tea. By combing all of these elements and memories you can create two truly magical bites at the start of a menu, an insight into the chef and a guide as to where you want to take the guest with your food.
Raw beetroot and new growth leaves, hot hock stock-kissed beet green, oats cooked with Michigan stout, grassy milk, and hock stock, pork liver sausage, lavender blossom at the test kitchen for TMIP and Exterior Farm.