Last Friday, we hosted our second SOURCE Dinner of the year; Fish Dinner with M&J Seafood.
Each SOURCE dinner includes five delicious courses prepared and created by our innovative kitchen team using produce from the suppliers. Each course is paired with a glass of wine which complements the dish perfectly and an aperitif to kick start the evening. It’s always a great opportunity to meet the suppliers and taste some of the freshest produce imaginable. We host 4/5 SOURCE Dinners a year.
Ben and Terry from M&J Seafood set up a trestle table in the private dining room, displayed with all kinds of fish to demonstrate how to prepare fish correctly. This was very engaging, comical and a great way to start the evening! A chance for guests to ask questions, and get involved. Ben and Terry were informative and told some interesting facts on fish!
After the 30 minute demonstration, guests sat down to Monkfish Liver Parfait and homemade breads while they were welcomed to the dinner. The first course; Gazpacho, Start Bay crab, Worcester heritage tomatoes, Borage was a refreshing starter and the tomato was intense, topped by delicate, flavourful white crab meat. It was brilliant with the amontillado Sherry that Pawel had chosen, a classic combination.
Each course was presented and briefly explained by Exec Chef Ben.
The second course was; Mi-Cuit of Wild Sea Trout, Fennel Pollen, Coriander Emulsion. The sea trout was caught in Northumberland, off the Kindred boat. This dish was served warm and had been poached at 40°C for two hours. This course was a highlight and the fennel pollen and cardamom burst on the tongue.
The third course was; Cornish Cod Cheek, Pork Jowl Tortellini, Kombu dashi, Seaweed. This course was the most interesting of them all. The handmade pork jowl tortellini was packed with flavour which complemented the subtle taste of the Cornish cod cheek exceptionally well. Kombu dashi is Japanese stock and is used in many Japanese dishes as the basic flavouring. Dashi is typically made from Kombu (kelp), bonito flakes and sardine.
The dried seaweed expanded as the hot broth was poured over the dish. Very theatrical!
The fourth course which acted as the main was a beautifully delicate fillet of Pollock caught by the day boat ‘Sea Maiden’ with Pomme Puree and Deep-fried Colchester Oyster. This dish was delightful in every way! The meaty texture of the fish fillet worked well with the crispiness of the fried oyster and the creaminess of the potatoes. The fish was possibly the freshest piece of fish I had tasted!
It was hard to think of a dessert that would contain fish and taste good! Fortunately, it was a sea-inspired dish of; Sea Buckthorn, Dark Chocolate, Seville Orange and Maldon Sea Salt Caramel. This dish was also beautiful and finished the evening off perfectly. The sponge was moist and burst with flavour. The sorbet was tart, yet the sweet/saltiness of the caramel cut through it, creating an abundance of delicious flavours.
Overall the evening was fantastic. Many thanks to Terry and Ben from M&J Seafood and a huge well done to our very own Kitchen Team who made the evening memorable.
Our next SOURCE Dinner is Vegetarian with Worcester Produce on Friday 19th July. For bookings please call 0121 200 2323. Spaces are very limited.