Steve Mitchell, new head chef at the Three Crowns Restaurant and Inn at Scouthead, talks about his favourite seasonal ingredients.
Find out more about the Three Crowns and their menus by visiting their website or by calling them on 0161 624 1766.
AS WE enter July and the weather is finally starting to improve, a lot of the summer seasonal produce if finally starting to filter in. This time of year there is an abundance of exciting ingredients to utilize in the kitchen.
Some of the seasonal ingredients we are using here at the Three Crowns are plaice, broad beans, Jersey Royals and gooseberries. We are currently using gooseberries on our menu in a gooseberry and apple crumble served with elderflower ice cream – and this is one of our most popular desserts at the moment.
Also we recently had Fathers Day when I was able to utilize some of the other seasonal foods on offer. One of the dishes on the menu was plaice fillets crusted with parmesan and served with a tomato fondue, Jersey Royal parsley mash and buttered kale.
Another thing readily available at the moment is elderflower. On my day off I like to go walking and everywhere you look there is elderflower.
With the elderflower I pick I make elderflower cordial and champagne. Both of these are simple to make and absolutely delicious. I recommend everyone to go out and pick a few elderflowers and try as it’s a great way to get out with the family and use some of the ingredients on our doorstep.
We are also into berry season. Another great way to get the whole family involved is to go berry picking. With a quick search on the internet you will be able to find a farm or an orchard locally where you can go and pick your own fruit and berries. It’s a great way to get your hands on all the delicious produce and enjoy the sunshine.
Hopefully the good weather will continue and we will all be able to get out and around and enjoy the delights of summer. Hope to see you all soon at The Three Crowns.