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A s h l ey ’s dishes take their place on Table 16. Right: The display of Ecoworks cakes on the Cafe Bar’s Seasonal Table. 


sauce and chive butter; poached fillet of salmon with cucumber and dill


creme fraiche; goat cheese and olive filo p a rc e l s . For Nottinghamshire Today Childs prepped and cooked some of the Best of British dishes you are likely to see on his specials board in the coming months: faggots served with root vegetable mash (made with carrots, sweet potato and squash) and green beans; belly pork with asparagus, crushed potatoes and a light cider sauce. “It’s sauce here, not j u s ,” chef insists. The show-stopper, however, was a platter of fish and chips a few notches above the


supper you are likely to collect from your neighbourhood chippie. It comes with pots of crushed minted garden peas and freshly prepared sauce tartare plus a green leaf salad and – a retro touch – chunky brown chips in a newspaper-style cone. The batter is made with a beer from the brewery just a few hundred yards away – Harvest Pale or the powerful Screech Owl from Castle Rock in Queen’s Bridge Road. The straw-coloured ales give the crisp shell a pale gold texture. Inside, you may get cod or haddock but depending on availability and Childs may also go for more sustainable species like


coley or pollock (believed by many to be one and the same fish). “I especially like hake in a batter,” he confides. And the chips? He’s been using Maris Piper through the winter and spring but with the coming of summer he switches to new-season Maris Bard – apparently a super boiler as well as a sound chipper. It’s all part of the ongoing change that is a way of life to a kitchen ruled by the British seasons.  Cafe Bar, Nottingham Contemporary, Weekday Cross, Nottingham NG1 2GB. Open 10am to 7pm Sunday and Tuesday; 10am to 9pm Wednesday to Friday; 10am to 11pm Saturday. Closed Monday.


Below the galleries it’s art on a plate


Thoroughly modern – interior design touches at the Cafe Bar below the galleries of Nottingham Con t e m p o ra ry. 82 NOTTINGHAMSHIRE TODAY


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