FOOD+DRINK
A year of Kent Gourmet
FOLLOW CHAPTER ONE’S CHEF PATRON, ANDY McLEISH , ON A YEAR LONG JOURNEY TO DISCOVER THE FABULOUS FOOD KENT HAS TO OFFER.
Without question, autumn is my favourite time of the year. I love the vibrant colours on the trees, the slight frost on the ground and the freshness in the air. It’s great! It also happens to be the best time of the year for food. The game season is what I look forward to the most, and as a chef there’s lots of fun to be had in the kitchen. If I could I would have venison all year round; I can’t get enough of it. I love its tenderness, distinct taste and depth of ?avour. Nothing compares. During the game season, I spend a lot of time hunting for meat to serve in my restaurant, Chapter One. I like to mix it up by having partridge, grouse, pheasant, hare and of course venison on the menu. Too often customers tell me that they’ll only eat game at restaurants and would rarely cook it at home, with Christmas being the exception. This is such a shame, as game isn’t dif?cult to cook and the recipes needn’t be complicated. If you buy quality meat, there’s no need to dress it up with lots of ingredients, the meat will speak for itself. Whilst on the subject of quality meat, when I’m not shooting, I’ll always head to Chart Farm in Seal for my venison – one of my nominated Kentish suppliers. It’s local and their meat is second to none with breeds of Sika, Fallow and they also have an exotic breed of Pere Davide. Divine.
This autumn, my mission is to get more of you at home cooking game and my recipe for you is a corker – Venison Wellington. Wait, before you turn the page, I promise you, it’s simple and hassle-free. Plus it’s certain to get you brownie points with your family and friends because it’s delicious. Since my last column, I’ve embarked on a new journey and have started teaching cookery classes at my restaurant. It’s been an interesting experience – on one hand it’s slightly surreal for me, as I’m used to being in the kitchen and teaching / advising my chefs only. However, it’s wonderful being able to share my knowledge with people and help them to become con?dent cooks. In September and October I’ll be running two classes: Sustainable Fish Preparation and Wild Meat in a Day, both include a three-course meal. More details can be found on our website. I would love to hear from you, so please do write in with any questions on cookery. Happy game season!
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