Kitchen News

THIS SEASON

 

HIX Mayfair uses only the freshest and most seasonal ingredients as far as possible. Our menu changes every two weeks to keep up with changing availability in produce and our daily set menu uses only the best available produce that day. Lee Streeton, our Executive Chef, often goes daily to pick the best produce himself.

In late September, early October there are a host of exciting ingredients in season.  These include vegetables such as sweetcorn, beetroot and pumpkin; fruits such as sloes, damsons and plums; and game from partridge and grouse to wood pigeon.  

 

RECIPE OF THE MONTH

Sloe gin
300g sloe berries
200g caster sugar
650ml plain gin

A great friend of mine, Nigel Ward, who has been making sloe gin for over 20 years, in his garden shed, invited me to sample one of his 8 year old sloe gins.  I was bowled over – utterly superb, particularly when left to age for such a long time.  The recipe (above) is simple, but the outcome is sublime.

Usually sloes are ready to pick at the end of August, but this year they are very late and we have been picking them in mid/late September.  This British climate likes to keep us chefs on our toes!  The sloe berries are ready to pick when they start to turn black.

Freeze the sloe berries (this encourages them to release their flavour into the gin).  Layer the sloes in a sterilised bottle or jar, followed by the sugar and fill up to the top with the gin; shake daily for the first 5-6 days and then store in a cool, dry, dark place for a minimum of 3 months before drinking.  The longer you leave the sloe gin, the better the flavour.
Brown’s’ kitchen has made 20 litres of sloe gin this season that will be left to age for 10 years.

 

 

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FORTHCOMING CHEF EVENTS

Eat Dorset -  13th and 14th OCTOBER 2012 (10am - 4pm)
Parnham House, Beaminster   
EAT DORSET brings together the very best of Dorset produce from across the County.  Over 60 great producers gather in the grounds of beautiful Parnham House in Beaminster to showcase the wonderful diversity of Dorset food ranging from chilli cheese to smoked venison, hand reared beef to seasonal chutney. This is a true showcase for Dorset food and presents a great opportunity to see and taste Dorset's great produce and an opportunity to talk to those who make it.
In addition there are cookery demonstrations from top Chefs including Lee Streeton from Brown’s Hotel.  Lee will be demonstrating how to prepare and cook partridge with gamekeeper’s spelt. 
Click here for more information