Fine dining is at the heart of The Peacock at Rowsley experience and using seasonal, quality ingredients is a passion for our Head Chef Dan Smith. We asked Dan about the flavours of the month in The Peacock’s kitchen…
Seasonal Delights
“English cherries and English purple sprouting broccoli are both in season at the moment. They are being put to good use as part of the duck dish – a personal favourite of mine on the current a la carte menu.
Local lamb is always a firm favourite among guests, and why not when we have such good quality produce on our doorstep.
We have also been working on a new fish dish for the a la carte menu featuring line caught seabass, ratatouille, basil gnocchi, tomato fondue. With Mediterranean veg at its finest at the moment, this dish sings “summer” and includes lots of peppers, courgettes, aubergines and tomatoes. The seabass is line caught on the south coast. We buy 3kg fish so you get a nice thick piece of seabass – nothing like the small farmed seabass you get in the supermarket! It’s an absolute pleasure to cook .”
In The Bar
If you would like to join us in the bar this week, you can expect:
Grilled mackerel, gooseberries, English mustard, watercress
Red wine braised beef shin, creamed potatoes, sprouting broccoli, braised onions
Sticky toffee pudding, toffee sauce and vanilla ice cream
Feeling peckish as we speak!
We look forward to cooking for you soon.
