New menu in Fallowfields | ‘The Hunger Gap’
The menus in Fallowfields are created with more than just fresh ingredients in mind. Each new tasting experience centres around a seasonal theme, with the latest being no different; 'The Hunger Gap.’ We chatted with Head Chef, Joseph Fallowfield, to help us dive deeper into the latest menu.
New Menu in Fallowfields ‘The Hunger Gap’
What does ‘The Hunger Gap’ mean?
‘To fully appreciate an abundance we need to experience a shortage.’ The end of April and beginning of May falls at a time when we have finished the winter harvests, and spring isn’t quite ready yet, leaving us in this ‘hunger gap.’ This menu not only sheds light to this midseason gap, ‘forever a thorn, the hunger gap exudes a seeming infiniteness, Summer is but a stones throw away yet nature appears to struggle’, but also showcasing a more unique time for ingredients. Instead relishing ‘mankind’s ability to preserve the spoils of seasons past’, which makes this one of his most interesting and intriguing menus.
What can we expect?
This menu will highlight the creative use of using end of season produce such as ‘the last of the root vegetable’ used in the brill dish, ‘combined with shiitake mushrooms to create a really wholesome sauce.’ But also celebrating the perfect window for some other seasonal treats. Such as lemon soles, which are abundant in late April. ‘We utilise the two largest fillets, cook them gently and serve with a delicate sauce made from braised baby onions. Simply garnish with some amazing English asparagus, wild garlic and a touch of caviar. This is the epitome of English seasonality and a delight to consume.’
Which dish is your favourite?
Ever thought to see parsnip used in a dessert? ‘Possibly my favourite pudding that we have ever served. Wholesome, tasty and intriguing in equal measure. The parsnip provides a really robust backbone which the flavour of toffee adores. We serve this with a cake also made from the parsnip, treacle ice cream, cooked apple. This crates a richness truly deserving of the final course. This is a dish you will remember, I promise.’
Fallowfields is open every Thursday - Saturday evenings, book a table and experience either our short or full menu.
