Join us on Tuesday 30th July at 2:30pm at the Food Theatre

We are delighted to announce that Head Chef, Alistair Craig will be returning to the stage at the popular New Forest and Hampshire County Show this year on Tuesday 30th July.

Alistair will be taking to the food theatre stage at 2:30pm on the first day of the show to whip up a summer delight for all to try. You can witness first hand how our creative Head Chef uses inspiration from seasonal ingredients to create a splendid dish that you will marvel at - all sourced locally including our very own kitchen garden.

If you can't wait until then, or are unable to attend the show, then we have the recipe for you to try at home:

Gin cured chalk stream trout, salt baked beetroot and blackcurrant salad

Ingredients

• 1 trout scaled, filleted, pin boned
• 300g sea salt
• 100g  caster sugar
• 20g  juniper berries
• 5g black pepper
• 100g gin

• 25g blackcurrants
• 20g honey
• 75g extra virgin olive oil
• Fresh herbs

Method

1. Blitz juniper, pepper, salt and sugar in a blender.

2. In a non-reactive tray pour 50g of the gin over the trout followed by the salt mix, making sure most of it is on the flesh side.

3. Cover the fish with cling film, put a light weight on top and place in the fridge for 24 hours.

4. Take out and wash off the salt mix and pat dry with paper towel.

5. Add the remaining gin and leave for one more day in the fridge covered before slicing.

6. Wash the beetroot under cold water. Without drying apply a coat of salt to the skin - the water will help it stick. Bake in the oven for 1.5 hours. Remove and cool to room temperature then peel the skin off.

7. Crush the blackcurrants with the honey and olive oil.

8. Slice the trout 2mm thick. Cut the beetroot into large chunks. Finish with the blackcurrant dressing and fresh herbs.

We look forward to meeting you there and to answer any questions you may have.

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