Tag Archives: Chef

Living It Up at The Swan, Lavenham

Posted on by By Vivienne DuBourdieu

The Swan at LavenhamSince Nick Wilson joined The Swan, Lavenham, as head chef last year, dining at the 15th century hotel has become a gourmet experience. Nick focuses on modern British cuisine with French undertones.

This comes through in each of the four different areas devoted to food: the elegant Gallery Restaurant, the Garden Lounge, the historic Airmen’s Bar or the hidden gardens and Cloister Courtyard.

Keen to source fresh and local food, Nick has developed a range of dishes that change with the season.

Gallery Restaurant 5, The Swan at Lavenham

Gallery Restaurant 5, The Swan at Lavenham

For autumn he recommends Six Churches partridge roasted with liquorice root, and served with confit duck hash and parsnip purée.

In spring, you might try sautéed lamb cutlets with sweetbread soufflé, crushed Suffolk new potatoes and summer cabbage.

Fresh fish caught daily on the local coast is on the menu all year; a favourite of Nick’s is pan-roasted sea bass with risotto of Cromer Crab and caramelised butternut squash.

Nick, 37, came to The Swan from the Michelin-listed Walnut Club restaurant group, in the Peak District. Previously, he worked with Christophe Novelli for seven years, including a spell as head chef at the Michelin starred Les Saveurs in London’s Mayfair district.  He has also worked at Gleneagles in Scotland.

Gallery Restaurant
The fine dining AA two rosette Gallery Restaurant with its beautiful, vaulted beamed ceiling and Minstrels’ Gallery is open for lunch and dinner daily.

Tempting lunchtime menus start from £14.95 for two courses mid-week, and £24.95 on a Sunday for three-courses, including a choice of roasts.

A main course at The Swan, Lavenham

A main course at The Swan, Lavenham

Additionally, you might consider a traditional Swan Tea with scones, clotted cream, preserves, finger sandwiches and freshly baked cakes. This is available from 2.30 to 5.30pm at £14.95 per person. A lighter Suffolk Cream Tea costs just £7.95.

Residents and non-residents are welcome to enjoy a full breakfast at The Swan, which is served in the Gallery Restaurant.  After juices, fruit, cereals and yoghurts you have a choice of six hot dishes ranging from a Full Suffolk to a Classic Egg Benedict, grilled Lowestoft kippers or their Garden Breakfast.

The latter includes sautéed sweet potato, a grilled flat mushroom, plum tomato, chargrilled artichoke and free range egg from the local Manor Farm – fried, poached or scrambled. Breakfast is £15 per person.

The half-timbered Swan Hotel is a quintessential country retreat set in the heart of the historic Suffolk village. Prices start from £180 per double/twin room per night B&B mid week (Sunday-Thursday) for two sharing and £200 over a weekend.

To book a room or table in the Gallery Restaurant telephone 01787 247477; details can also be found here.

Fillet and Cook Fish at Dormy

Posted on by By Vivienne DuBourdieu
Andrew Troughton, Head Chef at Dormy House

Andrew Troughton, Head Chef at Dormy House

Will too many chefs be in danger of spoiling the broth when the Dormy House Hotel holds its second cookery course on 29 September 2010? We don’t think so.

The inventive and yet precise cuisine of Head Chef Andrew Troughton saw his inaugural course sell-out.

According to Gourmet Boltholes Food and Travel Magazine, in June 2010, “His is a Michelin-starred restaurant waiting to happen.”

In this second course Andrew will take delegates, step by step, through the art of filleting and cooking fish. Along the way, they will learn how to maximise the use of expensive ingredients and how to present food to a professional standard.

The preparation of flat and round fish, including salmon, Dover Sole, sea bass and scallops is included, in addition to techniques such as pan-frying, roasting and poaching.

The course begins at noon with a light lunch as both Andrew and general manager David Field offer expert culinary advice. Delegates will enjoy the fruits of their labours with a complimentary glass of wine at the end of the session. The price of £90 includes an embroidered Dormy House apron. Men may have to discuss this.

A third course – to be held late November – will focus on party food for the festive season, again produced to high standards but with an economical twist.

Andrew joined the Dormy House in March 2008. His inspiration comes from locally inspired ingredients which reflect the changing seasons. Signature dishes include Beef Cheeks, which rely on the meat being cooked in a water bath for 18 hours.

Andrew says: “I like to use flavours that work well together but rely sometimes on combinations that are a little bit different.

“I’m also inspired by old recipes and retro dishes and bringing them into the 21st century using modern techniques”.

Marketing Manager Orazio Pollaci says “… guests who take up the option of this course will find the chance to work alongside a top chef such as Andrew an inspiration.

“From a cooking, nutritional and presentational point of view – he is a font of ideas – but on a practical level he guides guests through the procedures in a simple step by step way”.

Dormy House is a four star, 45-bedroom country house hotel in private ownership. It prides itself on being utterly civilised, yet unstuffy, with loyal staff and a fire in the hearth to welcome visitors all year round. Interiors comprise a mix of traditional and contemporary with a Danish touch.

Dormy House website.