Jamie’s inspired new menu

Our new autumn / winter menu is especially exciting as it uses not only top-notch seasonal produce but much that is “best of British”. In a menu which has its roots in the rustic Italian cooking but also reflects Jamie’s pride in what we produce here in the UK, we’ve found that this season is the perfect time to introduce some great British cheeses. Cropwell Bishop for example, a smooth, creamy, organic Stilton from an artisanal cheese maker in Nottinghamshire. We are also using a wonderfully light and delicate ricotta from Westcombe Cheddar Creamery near Shepton Mallet in Somerset. They take the whey from their Cheddar making and turn it into an amazing ricotta. South Devon, and in particular Start Bay, is home to large populations of crabs and spider crabs. We use the shells and white and brown meat of crabs to make a wonderful risotto – combining our tasty British crab with sublimely creamy Italian Acquerello rice. And what better comfort food as the days get shorter than a hearty game meatball, made with British pork and wild boar, served Tuscan-style with slow-cooked polenta and cavolo nero. Come out of the cold and try one of our gorgeous new dishes today!


Jim Tanfield

About the author

Jim is Jamie's Website Editor, and writes, sources and commissions editorial content for JamieOliver.com.
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