Marinated red, candy and golden beetroot, jambon Iberico de Belotta, walnut vinaigrette

This weeks starter on the tasting menu. The beetroots are from Secretts farm which is located in Milford, Surrey.

The Secrett family company was founded in 1908 by Frederick Augustus Secrett, a highly respected horticulturalist of considerable standing. Currently we are receiving asparagus, beetroot, pink fir potatoes, turnips, organic baby greens( of very high quality), parsnips, and chick pea shoots.

They have a farm shop as well and are well worth a visit.

http://www.shopcreator.com/mall/Secretts/

Beetroot carpaccio, smoked feta cheese, toasted pine nuts, candy soaked raspberrys

This was the first course on my tasting menu this week. Very light and refreshing. Simple with Spring in mind, and perhaps a nice glass of Pinot Gris to accompany.

Beetroot cured salmon, scallop tar tare and cracker, citrus salad

With this dish i cured the salmon with salt, sugar, beetroot, apple, horseradish and thyme leaves, for 24 hours. It is then wrapped in leek. The scallops are seasoned with lemon, olive oil and topped with a pickled apple juice. The tuille is made with scallop, egg white, butter and flour and dusted with roasted orange powder. The tubular gel is beetroot and apple and the citrus segments are marinated with olive oil and Malden sea salt. The herb is budding chives picked fresh from our herb garden. It also has some horseradish cream and marinated Cheltenam beetroot as a garnish.