Denham estate lamb rump and shoulder, Gary Tilbrookes asparagus, wild garlic, I.P.A
Pork and Apple Casserole
Pilgrims’ Kitchen at St Edmundsbury Cathedral will be serving its spring menu from the end of March. Assistant chef Brigitte Favre’s favourite dish on the new menu is the Pork and Apple Casserole with pastry crown topping, priced £6.95. She says: “This is a lighter alterative than lamb and uses pork reared here in Suffolk and locally grown apples. The inspiration for the lighter crown topping, rather than a full crust topping, is the crown of St Edmund – an image (usually with crossed arrows through it) seen in abundance at the Cathedral and around the town to symbolise the martyrdom of King Edmund by the Vikings.” Brigitte is from Lausanne Switzerland where she began her catering career at her mother’s restaurant. The Pork and Apple Casserole is a family recipe served in the traditional way. Pilgrims’ Kitchen is open Monday to Saturday 8.30 am to 5.30 pm. The former Refectory was transformed over the winter months into an inviting eating space with rustic furniture, quirky chapel chairs, pots of fresh herbs and heritage colours. Assistant Chef Brigitte Favre, Pilgrims’ Kitchen
Says Lee Bye: “This for me is the perfect spring dish and is a real statement of local produce done well on our menu at Tuddenham mill. We use the lamb from five minutes up the road In Denham which is a beautiful product. I use both cuts on the plate as I like having a contrast of flavour and texture. The rump is lean piece of meat with a small amount of fat just to add succulence and flavour. With the shoulder I slowly braise in IPA beer. This brings a rich
comforting element to the plate. The last braised element I will use until winter now as we move into the warmer months.
The asparagus is from Gary Tilbrooke who lives across the road from the hotel so it is cut and delivered the same day it goes on the plate. Wild garlic is a real treat for all chef’s this time of year and the unique taste it brings just ties all the dish together to make a beautiful, light, comforting plate of food.
Lee Bye, Head Chef at Tuddenham Mill
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