food calendar & policy - may 2008
It was the American Naturist, Edwin Way Teal, who said that all things seem possible in May and with nature serving up flavours that make you dribble with anticipation and believe that there must be a God after all, who could possibly disagree?
British Ducks are traditionally fattened up for the Spring and now is a good time to try this delicious, tender meat. It is our seas, however, that excel themselves in May and we should make the most of the fresh sea bass, sardines and lemon sole that are available, not to mention sea trout... Sometimes known as salmon trout, this fish combines the tender, delicate texture of trout with the salmon's fine flavour and pink flesh. Sea trout are so called because they swim to the sea and fatten up at this time of year, before returning to the fresh water of the river to spawn. The resulting fish is absolutely wonderful! Try Sea Trout poached in wine, baked in cream or simply pan fried in butter with capers. Serve with butter glazed new potatoes, fresh mint and asparagus for a heavenly seasonal treat.
Samphire, parsley, mint, cauliflower, new potatoes, raspberries, broad beans, rhubarb and new carrots are all grown locally and available as fresh and tasty as you are ever going to get 'em, right now. But it is the 'king' of British vegetables that we really should be making the most of during their short season. Asparagus is available from different areas of the world all year, but is only grown here from late-April to mid-June and it's flavour and freshness can not be beaten. Actually a member of the lilly family, asparagus is available in two basic varieties, blanced (white) asparagus, which is cut below the soil and the more common green
asparagus, which is cut at soil level. Asparagus should be cooked for about ten minutes, upright, in a covered pot containing enough boiling water to cover three quarters of the stem, allowing the tips to be gently steamed. Serve as an accompaniment with salt and melted butter, or as traditional starter or light meal with Hollandaise sauce.
All of the foods listed below are produced and available to purchase in this area. if you haven't tried any of them before, have a go now. Not to try is not to know! And remember, for the protection of our rural traditions, local economy, the environment and, if nothing else, taste alone, try to buy from local suppliers, butchers, farm shops and farmers' markets. Details of market dates and other artisan suppliers can be found on the 'Taste Of Sussex' web site, which can be accessed via our links page.
vegetables
herbs
fruit
meat & fish
As part of our commitment to the use of fresh & local food, we will look to use these ingredients in our dishes this month.
'food policy'
We are members of the 'Soil Association' charity, which campaigns for organic food and farming. We are registered to the Soil Association's food service and catering code of practice (click to view) and, as such, undertake to reinforce the integrity and trust in organic production. We do, therefore operate an 'open book' policy. You are welcome to examine our records to ensure our food is provided by properly certified suppliers. The suppliers page of this website gives details of our current suppliers along with their own certification details.
As part of our commitment to the Soil Association, we must let you know exactly which of our ingredients are currently supplied to us with Soil Association certification. Within this policy, we also state which of our products have been purchased with 'fairtrade' certification.
certified 'organic' products
Of our ingredients, the following have been supplied to us with
'Soil Association' certification.
certified 'Fairtrade' products
Of our ingredients, the following have been supplied to us with
'Fairtrade' certification.
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