Restaurant at The Bonham News
- 28 Mar 2012
Exclusive ingredients on the menu at Restaurant at The Bonham...Scottish Roe Deer is not often seen on menus however Chef Michel Bouyer at Restaurant at The Bonham has recently introduced it to his menu.
Roasted Roe Deer Loin with onion squash, creamed curly kale and venison neck parmentier is the dish which has replaced venison on the winter menu. The chef said: ‘Seasonality is a key component in our menu at The Bonham, with the arrival of Spring, we have introduced roe deer loin as it has a more subtle flavour. Served in individual dishes, it is proving to be popular with our diners.
The dish is served as part of the Market Menu and priced at £18 for two courses or £22 for three courses.
Wild Garlic is an ingredient which features in many dishes and for which the Chef forages personally. He is delighted to have discovered the first crop of the season whilst fishing in East Lothian.
The Restaurant at The Bonham is the first in the city to boast wild garlic on the menu. So special does he believe this ingredient is that the chef gets up at 6am to pick it before heading to his kitchen. After picking it, he gathers the garlic carefully in a unique basket made especially for him by his father.
He describes the special garlic as a ‘free gift from mother nature’. He said: ‘It is there to be used but not abused. We use it as a substitute for leek or onion and as a herb in dishes such as gnocchi, risotto or soup.
‘As I only see my father once a year, using his baskets brings back thoughts of home, making it extra special.’