ANTHONY BYROM, executive head chef at the Three Crowns Restaurant and Inn at Scouthead, looks forward to 2014 with some top tips using seasonal produce
FIRSTLY I would like to wish all our readers a belated happy new year after missing out on my January blog due to the somewhat hectic December we endured at TheThree Crowns.
It was probably one of the most hectic, demanding and, at the same time, rewarding festive periods I have worked throughout my 20 years as a chef.
The whole team pulled together to ensure every customer received the very best service – and under great pressure after losing several staff at the beginning of the month. I am sure I can speak on Ray’s behalf to pass on our gratitude to all the staff for their valiant efforts.
Now onwards and upwards: I must say The Three Crowns has a real buzz about the place and the January period has been testimony to the past months, with a regular influx of diners, old and new coming through the doors to eat, drink and be merry.
We would normally “baton down the hatches” with the expectation of a sudden downturn in business after the Christmas period; however this really hasn’t been the case and after a sell-out Burn’s night celebration there is an air of positivity for 2014.
So, February is upon us which strikes a shiver into most blokes, me especially, as Valentine’s Day is drawing nearer.
If you haven’t booked anything yet check out our website for our upcoming event as a treat which I’m sure will remind the love in your life that the romance hasn’t completely vanished.
Meanwhile, this month has seen the early arrival into my kitchen of some really exciting new season produce.
Delicately hand-picked purple sprouting broccoli, poached in a little chicken stock with a generous amount of butter, then finished with a good dollop of tangy hollandaise sauce makes a great starter to any meal or as side dish to some roast chicken or grilled fish of your desire.
And then there is the beautifully vibrant rose-tinted Yorkshire rhubarb with such a bitter-sweet taste that really just needs the simplest pan frying with a complementary dusting of golden castor sugar before melting over some creamy vanilla ice cream and topped with some homemade ginger shortbread.
Happy cooking!
Visit The Three Crowns Restaurant and Inn, run by Ray and Sue Hicks, at 955-959 Huddersfield Road, Scouthead, or call them on: 0161 624 1766 or visit their website: www.thethreecrownsinn-scouthead.co.uk
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