Is there no end to my cultural appropriation? Seemingly not! Last week the traditional Scottish Burns Night Supper, this week several dishes to celebrate Chinese New Year – lots of Saddleback Pork then with Char Siu Pork Loin, Szechuan Style Braised Trotters and Spicy, Sticky Ribs.
We will also be serving Mark Hix’s Crispy Duck Salad. Mark may have closed his last restaurant recently but many of his dishes will live on. We regularly serve His Fix as one of our cocktails and this week will be serving the Crispy Duck Dish he made famous at Le Caprice in the early nineties. Crisp fried duck with Hoisin Sauce on a salad of beansprouts and oriental greens. A small homage to Mr Hix and a dish to celebrate our flock of ducks ….
On which subject, the photo above may be the last you are able to see of the ducks and geese for a while as increasingly restrictive controls are enforced on poultry keepers across the country. A severe form of Avian flu is spreading from East to West through the UK poultry flock and we are having to impose bio-security measures which may well end up forcing us to keep our birds inside rather than free-ranging. The chickens, guinea fowl and turkey will also have their movements and interaction severely restricted for the next few months and we would ask that you all help with this by keeping children and pets away from the chicken hut and enclosure. I know that many of you really enjoy visiting the animals and even feeding them but we need to restrict the access for the moment. Of course, you can still visit the pigs and our 10 increasing unruly piglets! For those who have already booked for the Easter Egg Hunt, many apologies – we have taken the view that these interactive hunts cannot go ahead this year and we will be in touch to arrange refunds over the next few days.
As we are forced to shrink the size of our flock, some of the birds will be coming to the kitchen … this week, Crispy Duck Salad, next week Red Thai Duck Curry and Whole Roast Duck (subject to pre-order).
A reminder that we will be serving Brunch again this Sunday morning Saddleback Bacon, Eggs, Coco Beans on Sourdough Toast, Shakshuka, Porridge served with Jersey Cream and Poached Rhubarb….
