Spring is finally here at the Fearrington House! I know what you’re thinking - spring has been here a while, but for the chefs in the kitchen we've wanted to get the new menu just right as we flood it with the new bounty of the season’s vegetables and fruit.
Spring for any chef is exciting, a time for us to stop using the starchy heavy winter produce and to move over to Chef Bedford’s favorites, including peas, a vegetable he would fight for! Especially when Fish and Chips are concerned. A dish that goes hand in hand with the pea (this is how we do it in England, however in America, coleslaw is the usual accompaniment).
We’ve had the menu written for almost 2 months now, but when on paper we never quite know how its going to work out, so its taken time, testing each dish and improving upon it. The new dishes include: Seared Tuna, Avocado Beignets, Spring Garlic, Fennel Relish and Cumin Pickled Cucumber (pictured) as well as Monkfish and Iberico Chorizo, Acquerello Risotto, Fava Beans, Basil and Pepper Puree.
Hopefully we've tempted your taste buds and you want to come try these dishes out before we switch to the summer menu in July! We look forward to seeing you at The House in the not so distant future.