manager for Williams Refrigeration, said: “It’s been a great opportunity to speak to chefs that we generally wouldn’t be able to get face-to-face with, in an environment where they’re relaxed and we’re relaxed.
“It’s not the hard sell, so they’re really interested in what we’re talking about, while we’re enjoying some amazing food.”
Discussing the food on offer and his pick of the courses, Haydon added: “Probably the duck. It’s not my go-to meat, but it was beautiful.
“Every course was lovely and I don’t do seafood either, but both of them were amazing.”
THE MENU
A tart of Chapel Organics beetroot with lacto-fermented beetroot honey and biodynamic yoghurt from Loch Arthur Creamery
Jerusalem artichokes from Packington estate with organic Granny Smith apple and thyme from the garden
Raventos i Blanc, Blanc de Blancs, Penedes, Spain 2022
-----------------------------------------------------------
Organic field mushroom with toasted buckwheat and Welsh black truffle
-----------------------------------------------------------
Seeded sourdough bread made by Adam, our in-house baker, served with butter infused with the same grain the bread is made with
-----------------------------------------------------------
Cornish scallops hand dived by Frazer with sweetcorn from our garden, chilli peppers from Toby and dried scallop roe
Roussanne, ‘Pierre Blanche’, Domaine Lionnet, Rhone Valley, France, 2021
-----------------------------------------------------------
Cornish line caught wild seabass with a sauce of the smoked bones, kohlrabi and preserved gooseberry and fig of last year
‘Wild Sauvignon’, Greywacke, Archive Release, Marlborough, New Zealand, 2015
-----------------------------------------------------------
Creedy Carver duck from Udale with duck faggot, pickled beach rose, lacto-fermented berries of the summer and a sauce made with Bonemasters stock
Kadarka, ‘1880’, Oszkar Maurer, Subotica, Serbia, 2022
-----------------------------------------------------------
A parfait of honey from Maggie in Knowle, with biodynamic redcurrants from Toby at Four Acres Farm and crème fraiche sorbet
Late Harvest Chenin Blanc, Cullen Wines, Margaret River, Australia, 2023
Choux pastry made from Wild Farmed flour, filled with Roughway farm apricots, preserved from the summer
