Our Tom says it's always good to eat seasonally...
Our Head Chef Thomas Jones says when planning your meals to think about what is in season and to make the best of it.
The 33-year-old, who previously worked as Head Chef for Cricket St Thomas Warner Hotels and was employed as Chef de Partie at The Grange in Sherborne, Dorset, is big on seasonality and has recently added an asparagus dish to our menu.
He says: "Eating seasonally is the ideal way to eat for many reasons. Mainly because seasonal food is at its very best and at a good price. But remember seasons can be very short for some foods, such as wild garlic, so you'll need keep a look out for these.
"If possible try and find a good local greengrocer, fishmonger and butcher, as they will be able to keep you in the loop and let you know what is at its best right now. This is what I do. As a chef, a great relationship with suppliers is key for getting the very best ingredients and eating seasonally.
"Try and avoid supermarkets if you can. Although they do provide British seasonal food, it's not as fresh as it would be from local suppliers, unless they use local ones of course.
Thomas started his career as a trainee in a family hotel called Bellplot House, an AA five-star guest house with one AA rosette for its restaurant, in Chard and worked his way up to become their Head Chef.
He is also no stranger to fine dining having worked as a Chef de Partie in Chapter One, a well-known, award-winning restaurant in Kent.
He advises: "When it comes to the food itself, keep it simple. Fresh, seasonal, produce cooked well will stand out on its own. For example, fresh asparagus just quickly boiled, placed on a plate with a soft poached egg, some parma ham on the side and seasoned with cracked black pepper is a perfect spring dish."
For further details of Thomas' new menu here and to book a table, please call us on 01278 422926.