Creating a different experience with every bite.
We caught up with AlchemyLive's Executive Chef Nate Brewster to find out more information.
WHAT WAS YOUR INSPIRATION FOR THIS MENU?
"The starters and desserts are visually artistic, creating a different experience with every bite. The main courses are warming and substantial but still delivering amazing flavours."
WHAT ARE THE KEY INGREDIENTS FOR THIS SEASON?
“Autumn is great for mushrooms, British nuts, heritage carrots and cruciferous greens. Winter sees more root vegetables, Brussels sprouts, pumpkin & squash, coming through.”
WHICH DISH IS YOUR FAVOURITE?
“My favourite dish on the menu would have to be the trout & horseradish lolly with pickled cucumber gel, compressed honeydew melon, watercress snow and beetroot jelly. The mix of flavours really accent one another and it’s my favourite dish to construct, as it always looks great when finished.”
WHICH DISH DO YOU THINK IS GOING TO BE THE GUEST'S FAVOURITE
" I think our guests favourite will be the rosemary and spiced orange glazed duck served with compressed carrots, three orange reductions, neeps and tatties and rosemary smoke. It not only tastes great but looks and smells fantastic, creating a multi-sensory experience."