We are great believers in co operation and sharing - especially in an industry such as ours and especially as a member of Best Western Hotels. Having stayed on several occasions at The Best Western Castle Green Hotel in Kendal and having been so blown away by the quality and imagination of the restaurant menu it seemed an obvious choice to do the cheeky thing and ask if we could come and have a day in the kitchens. And why not, it is very easy to become blinkered when you don't get out of the box. So our Executive Chef Paul Somerville and I headed down to Kendal on a fact finding mission.
Firstly a huge thank you to Tim Rumney MD and Justin Woods Exec Head Chef for allowing us to come and for being so welcoming. (Pic Paul and Justin outside Castle Green Hotel )
Paul and I wanted to examine the success of Justin's Taste of Cumbria menu and work out how we could incorporate a show case menu of everything Dumfries and Galloway has to offer alongside our Bistro and Artistas menus. We were fascinated by some of the techniques Justin and the team use at The Castle Green from Sous Vide to Water Bath cooking methods - more on sous vide in Thomas Keller's YouTube
Work has now begun on the Taste of Galloway menu and we are really excited about developing some of the Sous Vide and Water bath techniques Justin introduced us to.
Watch this space - you'll be the first to know when we launch the new menu.
