Friday 28 Mar 2014
SPRING INGREDIENTS AT BLYTHSWOOD SQUARE
We can’t help getting excited about the signs of Spring at Blythswood Square, Glasgow. The first sight of pretty little crocuses and snowdrops around the city really gets us in the mood to start thinking Winter is over, so what’s next.
'Spring is an amazing season. After the dull Winter months, lots of bright colours are present during the Spring. It's like new life is sprouting and lots of new energy goes into creating the dishes.' Martin Thliveros, Executive Head Chef, Blythswood Square. It's no secret that when it comes to taste, eating flavoursome seasonal food with the best crunch and colour is the way to go. Scotland produces a huge variety of foods throughout the year, with Spring being no exception.
The new dishes that will appear on the menus at Restaurant at Blythswood Square will enjoy flavours and textures from peas, broad beans, watercress, asparagus, leeks, purple sprouting broccoli, parsnips and cauliflower. Not forgetting sea trout, which is amazing and available from April. And of course a well known favourite seasonal food, Scottish lamb.
This year we are super excited as some of our ingredients will be home grown, thanks to Fresh Direct. They are proud to be a non-corporate, family owned business that haven't forgotten their roots and still represent the same passion for quality, service and values that they were built on - way back in 1966 in their modest beginnings as a mobile greengrocer operating out of an Austin 3-tonne van.
This exclusive partnership, enables Blythswood Square to be the one of the first luxury hotel and restaurants in Scotland, to take their produce from our own plot of land directly to our customers plate.
The land is based just outside Glasgow and our first crops will be planted by the kitchen team in mid March. There is much excitement amongst the team as to what should be planted first. We are likely to start with lots of under the soil vegetables such as carrots, various beets, celeriac and parsnips.
We look forward to posting videos and pictures of our progress over the coming months along with recipes of some of the special dishes that will appear on the Market Menu and the A La Carte Menu.
I am sure there will be lots of trial and error topped with a huge heap of fun and passion along the way!
For more information contact Fiona Strauss