Will Holland, November 2016

Last week we hosted our annual Game Tasting Menu Dinner at Coast.  We are very lucky that the restaurant is situated on the Hean Castle Estate and a lot of the Game we serve at Coast is shot on the estate.  If the Game's not been shot on the estate then it's been shot locally, which goes hand in hand with my philosophy of using the best quality local produce and ingredients in my kitchen.

We started the dinner with a wild mushroom veloute, wood pigeon, tarragon and truffle.  Next we served a terrine of wild rabbit, smoked ham hock and black pudding, and served this with caramelised apple puree, hazelnuts and toasted brioche.   After we moved on to a dish centred around locally shot pheasant.  I'm a fan of using every part of an animal and not wasting anything so we used every part of the pheasant for the next dish which was roasted breast, confit leg, a cream sauce made with the carcasse and a pheasant cannelloni.  The main course was venison which we roasted and served with Jerusalem artichokes and hispi cabbage which were both picked from our kitchen garden, along with blackberries which we had picked and bottled a few months ago and bitter chocolate. We finished the menu with dessert (which was game free!) of warm vanilla rice pudding, ginger bread, roasted pineapple and mango and ginger beer syrup.

I love the game season and utilising the produce available for what is a relatively short amount of time. I believe we should make the most out of every season and it was great fun to plan, prepare and cook a menu showcasing the very best of what is on offer at the moment.

Posted in Chef's Diary.