Food for Thought – Inspirational recipe ideas for September menus

Quirky cuisine Head chef at Durham’s Seaham Hall, Damian Broom, has creative an innovative and quirky menu at the hotel’s new restaurant, The Dining Room, with delights like this Whitby crab, monksbeard, lemon, yoghurt, cep.

Feast on figs Make the most of in-season figs with this fabulous Higo con Sobrasada at Brindisi in Shoreditch. For the full recipe visit www.stiritupmagazine.co.uk/recipes.

Food belly Cracked pork belly, Metaxa and date glaze with apple labneh and walnuts provides a deliciously tempting diner at Brother Marcus in Islington.

Vegan wings For a tasty vegan treat, these morsels of deep fried cauliflower coated in a savoury spicy and slightly sweet blend of Gochujang paste, soy, honey and sesame seeds from Orange Buffalo in Hoxton are sure to be a winner.

Great progress  For Italian food with “a progressive approach”, try this wood pigeon with salsa ghiotta, Umbrian lentils, lardo and capers by new concept restaurant Mono in Edinburgh.

Floral tributes  Flowers take centre stage at Ella Canta on London’s Park Lane, with beautifully presented mains including this turbot with stuffed zucchini flower.

Get weeding  This Mullet, Alexanders and seaweed dish is making waves at Brighton’s Silo restaurant.

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk.

>>Click here to read the rest of the September 2018 issue of Stir it up magazine << 

 

0