In January 2018, Marcus launched a new lunch menu concept, showcasing the personality and talent of each of its five most senior chefs, highlighting the next generation of talent led by an ambassador for British cooking. From the 5th of March, the restaurant will be unveiling the latest chapter in the development of this concept.
At the beginning of the year, Marcus Wareing started work on an exciting new project: the restaurant’s own kitchen garden from him farm in Kent.
Over the coming years, Marcus will develop the mixed farming already in existence at Melfort Farm into a multi-faceted farmstead incorporating the existing orchards, honey production and sheep rearing, whilst also introducing two kitchen gardens, foraged herbs, flowers and grass, plus the rearing and production of pigs.
This new menu introduces elements of the first of the farm’s produce already in production, whilst continuing to demonstrate each of the restaurant’s five most senior chefs’ personalities and talents.
Shauna’s sourdough, stracciatella, malt loaf, toast ale
Shauna Froydenlund, Chef Patron
Whilst Shauna’s decision to become a chef didn’t come until her early 20s, she has been baking bread in the kitchens of her family home in Co. Derry since much earlier. The sourdough on the lunch menu comes from a mother dough Shauna has been working from for 2 years. The slightly sour taste of the sourdough and toast ale, produced by the process of fermentation for both, is perfectly complemented by the sweetness of the malt loaf and the creaminess of the stracciatella.
Mackerel, smoked eel, fennel, dill
Jack Bond, Sous Chef
Smoking to enhance flavour is something that Jack feels passionately about, and whilst a rarer medium for smoking due to its limited supply, Jack favours eel for the succulent yet subtle flavour of this deliciously oily fish. Alongside the mackerel, the intense flavours of both fish are offset by the aromatic strengths of the fennel as well as the dill.
Melfort Farm new vegetable & herb risotto, bottarga
Eve Seemann, Junior Sous Chef
Whilst the restaurant awaits the early summer produce from the farm, Eve chose the Jerusalem artichoke, wild leek and hedge sorrel already growing there to form the base for her risotto. Historically recognised as a heavier, more stodgy dish, Eve has elevated her risotto with a freshness and lightness that sits perfectly between the richer fish and meat courses.
Melfort Farm 36-hour lamb shoulder, greens, gratin dauphinois
The centrepiece of the new lunch menu, the shoulder is portioned for the table for guests to share (minimum of two guests). This succulent, slow cooked lamb is from Melfort Farm’s December arrivals and Marcus has used one of his age-old recipes to really ensure the first of his lambs are introduced to the restaurant in the style for which he is best known. This traditional presentation of the lamb shoulder is further enhanced by his take on the classic French accompaniment of the gratin dauphinois.
Yorkshire rhubarb, Melfort Farm honey
Mark Froydenlund, Chef Patron
Rhubarb is a fruit which a lot of chefs feel a passionate affinity to, but none more than Mark whose family grew rhubarb, as a lone-fruit, throughout Mark’s childhood. Whilst more Essex rhubarb, than Yorkshire, rhubarb crumbles were a favourite in the Froydenlund household throughout the winter, and is a fruit that Mark continues to enjoy working with. Paired on the lunch menu with set honey, the very first of the produce that came through from Melfort Farm, the raw, sweet flavour of the honey is only enhanced by the more sour flavour notes of the rhubarb.
5 COURSES FOR £55
Available for lunch, Monday – Saturday, from Monday 5th March