Febuary 9th du jour menu

Scallop and rosemary brochette

orange scented crosnes, rye crumble, Jerusalem artichoke veloute

Pressed leeks "a la ficelle" and king prawn

saffron marinated mussels, razor clam, mussel vinaigrette

Sous vide pork loin

cipollini and roscoff onion, french beans, chestnut tuille, sloe gin sauce, smoked bacon froth

Trio of English cheese

Winchester with its rind jelly, Cerney and beetroot, Tunworth with dried fruit and whiskey

These are a couple of dishes from my weekly du jour menu which starts today.

Underneath which was my cheese course is Cerney goats cheese wrapped in wild garlic leaf with a walnut and date chutney. The cheese is an unpastuerised cheese from the village of north Cerney in Cirencester, Cotswolds. It has a texture similar to that of fromage frais and has a pleasant citric taste. It is pyramid shaped and is covered in oak ash. This kind of cheese does need a sweet garnish, which pairs well with the sweet garlic aroma of the leaves.

To the left is my main which is a Saddleback pork loin, which is cleaned and cooked sous vide for 4 hours at 50C. It is then chilled, portioned and vacuum packed individually with garlic, butter and thyme, reheated and caramelised in foamy butter. The sausage is shallot, garlic, pancetta, black pudding and red wine cooked down in a pan to a paste. Rolled into log shape and chilled. Once it has been chilled it is cut to size and reheated through the oven. Garnishes are, crisp onion rings, spinach, pork fat pin wheels and an apple balsamic reduction