Tasting Spring at Fallowfields.
As we welcome the fresh season of spring, new seasonal ingredients begin to grow in abundance along the coastline. We love foraging and highlighting the best spring has to offer in all our menus in the eating & drinking spaces at Housel Bay.
As we get set to re-open on May 17th, we talk all things Spring, foraging and food with Joesph, our Head Chef. Have a read about what inspires our new Spring menus at Fallowfields.
What excites you about spring in the kitchen?
“Spring is an exciting time for the coast, not just a change of fish but also sea vegetables. Samphire starts to grow all across the coastline of the hotel and it’s an absolute treat. I love to use it with seafood so it will definitely appear on the menu when we re-open.” - Joe
What does spring mean for seafood?
“Cornish spider crabs are in abundance now, partially thanks to them being left relatively alone for the past year. They are more effort to prepare, which is why they are less popular, however their meat is much sweeter than traditional crab so I prefer to use them when they are available.” - Joe
What’s your favourite spring veg on the menu?
“Wild garlic is a chef’s heaven. Heaps of flavour, and it grows in abundance in the wild. We infuse it into an oil and then make it into a mayonnaise which we serve with our spider crab tart. This is one of my favourite spring combinations.
“The humble cauliflower grows all year round however it peaks in spring, having a stronger flavour. We simply roast this with salt and pepper and serve with our Tandoori monkfish.” - Joe
How does spring inspire our dessert menu?
“Although we may have missed the forced rhubarb season, which has the traditional deep red colour, traditional field grown rhubarb is making its appearance. This has a far richer, deeper flavour. We are going to serve it in the restaurant as a contemporary trifle with gin, rose and toasted almonds.
“Every season is a new opportunity to see what flavours have changed in our local honey. The difference in flowers that bloom during the seasons makes a direct impact upon the taste, so it’s always exciting to try the next batch.” - Joe
Cornish Black bee honey tart - quince – raisin- apple – brandy ice cream
We are so excited to re-open from May 17th!
Have something to look forward to this spring, and book a table with us at Fallowfields. Taste spring with our a la carte menu, or experience our five course tasting menu, with optional paired wines. See our sample menu & book here.