Warm-up and excite your customers with these ingredients, which can be sourced at their prime in February.

Fran Hartshorne is head chef at The White Horse in Brancaster, where she works to uphold its 'Food Made Good' three-star rating from the Sustainable Restaurant Association (SRA).

See what she recommends serving up this February.

 

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What fruit and veg should I use in February?

  • Salsify
  • Purple sprouting broccoli
  • Rainbow chard
  • Blackberries
  • Parsley root
  • Rainbow carrots

 

What meat or seafood should I use in February?

  • Pheasant
  • Quail
  • Beef
  • Seabass
  • Skrei cod
  • Trout

 

How can I turn them into best-selling dishes?

 

Parsley root & Norfolk quail

“We’re serving a starter of Norfolk quail with parsley root, blackberries and parkin cake. The parsley root is like a parsnip, which we make into a puree.

"Then the parkin is like a ginger cake which we dehydrate and serve over it as a crumb.”

 

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Salsify

“Salsify is best described in flavour as a cross between a celeriac and an artichoke. It’s a root vegetable.

"We wrap it with salt, pepper butter & lemon and pop it in the sous vide, then roast it off with more butter.”

 

Pheasant

“We simply roast the pheasant, then serve with a duo of braised red cabbage.

"We make a red cabbage foam and add kale & hazelnuts – these are great for texture.”

 

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Skrei cod

“Skrei is a type of Atlantic cod which only has a three month season, so we make sure we get the best of it when possible.

“It is a flakier, chunkier white fish. This will go on the menu later on in February.”

 

Purple sprouting broccoli

“This is great served as a side with toasted almonds, we use it simply just to showcase its taste.”

 

Norfolk beef cheeks & rainbow carrots

“This is a warm homely dish for the cold month of February.

“Slow cook it in red wine then serve it with mash potato. We also use a local Brancaster beer to braise some rainbow carrots to serve with it, this works well.”