Taste Test

Trace­able in­gre­di­ents and pro­duce with prove­nance are fu­elling a gas­tro­nomic rev­o­lu­tion in Great Bri­tain

T. Dining by Singapore Tatler - - News -

A re­newed in­ter­est in pro­duce with prove­nance is fu­elling a gas­tro­nomic rev­o­lu­tion in Great Bri­tain

Do you know your ya­con from your alexan­ders and your med­lars from your cu­camel­ons? What about your Cotswold Leghorn from your Glouces­ter Old Spot? Her­itage and heir­loom va­ri­eties, and rare and na­tive breeds— th­ese are but just a few of the ex­cit­ing lo­cal in­gre­di­ents fu­elling Bri­tain’s food rev­o­lu­tion.

Eat­ing lo­cal is a trend in the culi­nary world— in­gre­di­ents travel less, ar­rive fresher and are at peak flavour as in­vari­ably they are in sea­son. In Bri­tain, chefs and restau­ra­teurs are mak­ing the most of the na­tion’s own kitchen gar­den, lo­cal farm an­i­mals and the seal­ife caught off its rugged coast­line. With trace­abil­ity and prove­nance in­creas­ingly of prime im­por­tance, con­sumers want to know where their food comes from— what did it eat, where was it killed and, most im­por­tantly, how did it live?

At Hawksmoor steak restau­rant in Lon­don, all beef is Bri­tish and sourced from herds com­prised of no more than 100 cat­tle. An­i­mal wel­fare is key with cows grow­ing up nat­u­rally, with­out an­tibi­otics and pas­tured on grass. Longhorn is the pre­dom­i­nant breed, but beef also comes from rare and cross breeds such as Here­ford, Shorthorn and Dex­ter cows, and it is all dry-aged in Hawksmoor’s own farm where the butch­ery is car­ried out.

Sim­i­larly, the ori­gins of the menu’s seafood are care­fully con­sid­ered with award-win­ning chef and restau­ra­teur Mitch Tonks lend­ing his ex­per­tise.

All fish are caught around Bri­tain—order a fish to­day that was swim­ming free just yes­ter­day.

Once in the kitchen at Hawksmoor, all pro­duce is pre­pared sim­ply to al­low the qual­ity of in­gre­di­ents to shine. This is a premise found across the coun­try—in­no­va­tive chefs are fo­cus­ing on the best of Bri­tain’s own pro­duce, picked or pro­cured at their peak.

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