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SOUTH WALES
Matt Powell reflects on a family recipe
My great grandmother Violet grew roses as I do in our garden now. My great grandfather would always have a rose waiting for my mother on our visits during the summer.
My food reflects a sense of place, but also a sense of meaning and a definite sense of feeling and nostalgia. The following is a dessert that always reminds of her.
I steep, clean, fresh roses in cream overnight to impart its perfume and I use preserved elderflowers in sugar syrup with the addition of wild strawberries. The rest is just a simple parfait recipe.
CHEF MATT POWELL
Tasting menu for Summer and Autumn
Matt will be running his increasingly popular dining events throughout the Summer and Autumn. Please visit www.chefmattpowell.co.uk for more information.
Prices start from £65 for food and £80 with a glass of wine for each course.
Summer tasting menu
Bone marrow and oyster leaf, rosehip vinegar reduction, wild garlic capers. Gros plant, Nantais, Sebastian Chereau 2009.
Reindeer lichen dusted with porcini powder, beech nuts and Beech leaf emulsion. Alsace Riesling, Charles Schleret 2007.
Chanterelles baked with pine shoot and thyme, free range egg yolk cooked at 65oc in rapeseed oil, broad beans and chanterelle sauce. Jurançon sec, Pierre Blanche 2008.
Scallops and sea shore edibles Caramelised Scottish diver picked scallops, sea purslane, sea arrow grass, crisp sea lettuce and scallop crème. Cassis, Clos st Magdeleine 2008.
Rack of Welsh mountain lamb, yarrow, meadow sorrel and slow cooked rye berry and lamb reduction. Gigondas, Domaine Saint Gayan 2003.
Aerated rose parfait, wild strawberry, rose jelly, sweet preserved roses and elderflower. Monbazillac, Domaine de l'Ancienne Cure.
Sweet woodruff set cream, birch bark meringue, birch bark sorbet and birch syrup. Muscat, Beaumes de venice.
Menus may be subject to small changes. Photography by Mark Johnnson. Mojoffoto.com
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SISTER MAGAZINES
 
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