Food notes by James Hill and then added commentary on the high quality of this lunch

For this mixed lunch, we had our most prolific CoTD, James Hill, in the kitchen.

Canapés

We kicked off with a canapé of red pepper mousse piped into small pastry cups. Peppers are cooked rather than roasted and have an intense flavour. The main ingredients were butter, red peppers, garlic, some white wine vinegar, double cream and seasoning. It was served with some thyme leaves on top.

Next came a duck liver parfait based on a Bathers Pavilion recipe served on some oven-baked bread with a cranberry, blueberry jelly topping. The main ingredient in the pate apart from liver was duck fat and butter. Rich and flavoursome with the jelly adding some acidity to counter the full flavour of the pate.

Gary Linnane made a white bean anchoïade topped with some Cantabria anchovies served on a crusty baguette slice. Gary used the Tarbais beans that Society member Scott Witt had provided.

The beans were puréed with some Parmigiano-Reggiano, capers ,anchovy lemon zest and EVOO.

Full of flavour, creamy, thick and rich.

There were many favourable comments on this appetiser.

Main

Seared duck breast with prunes, Pedro Ximenez, sherry vinegar, cauliflower cream, duck fat potato bake and fioretto. The dish was inspired by a Peter Gilmore recipe.

Note: Fioretto is a hybrid of cauliflower and broccoli that was created by the Tokita Seed Company, in Japan

Then prunes were soaked overnight in water and then cooked on low heat for twenty minutes with equal quantities of Pedro Ximenez and sherry vinegar. In the cooking process, the acidity evaporates and leaves a rich full flavoured sauce. The duck breast sat on a bed of cauliflower cream and was accompanied by a crispy duck fat potato bake slice and fioretto. The fioretto was blanched in hot water and seasoned with olive oil, salt and pepper. Fioretto is a hybrid of cauliflower and broccoli and it is sweet in flavour. It was created by the Tokita Seed Company, in Japan

Like most Chefs off The Day, James praised the assistance of the kitchen team led by Head Chef Rob Doll.

Bread

Today we had Society favourite, Iggy's long loaf sourdough with Copper Tree farms chef’s series truffle butter.

Cheese

Gary Linnane presented a French cows milk cheese ‘Fromager D’Affinois Brique’.

This unusual brick-shaped cheese is made by Fromagerie Guilloteau near Pelussin, France and is based on the ‘brique’ shape of a traditional cheese of the region.
The facilities of this new dairy were built to utilise the best of modern dairy technology, but at the same time encompass and respect the flavours of the past. The result is an elegant cheese with a mixed washed/white rind with a slightly pungent aroma. It develops to a mild silky texture as it ripens.

Today was a perfect example after it came at room temperature with a runny with a slight salty taste that went perfectly with the accompaniment of hard persimmon and passionfruit. An unusual match with the cheese however it worked. This was served with some whole wheat flour crackers.

Each table received a bottle of 2017 Chateau Miselle Sauternes donated by James.

Once again a splendid lunch by James Hill and a generous contribution of a Sauternes.

A well-attended mixed lunch with a lively atmosphere in the room.