Last night. The feast. I was working pretty hard (and earning no money) in the last 2 weeks so i decided to enjoy myself in a dinner at the Roots of York SO i can finally have a taste of every dish i was working on. Tried bits and more bits each every day – but having the full experience it does make a difference.
Before dinner OBVIOUSLY i had to go upstairs and try some amazing cocktail creations. I was amazed how creative is the bar menu and whatever they can its made ‘inthehouse’ from scratch (different syrups, liquore, infusions… even they make their own vermouth!!!). So i enjoyed a pretty gooseberry-mint gin sour for start then a rhubarb-fennel sparkling wine to follow… and for the meal i ordered one single glass of the local wine to try (Ortega from Yorkshire).
(almost) TIME OF ABUNDANCE – tasting menu
Roots Sour Bread and Seed Crackers with Lincolnshire Poacher Custard and Chive Cultured Butter
Carrot, Hazelnut, Fennel, Goat’s Curd
Lamb and Turnip Bao
Apple, Gooseberry, Oldstead Onion
Seabass, Strawberry, Beetroot, Chive oil
Trout, Oldstead Peppers, Mussel
Oldstead Potato, Smoked Cod, Fermented Fries
Salt Beef, Mustard, Gherkins, Old Winchester
Lamb Rump, Courgettes, Baby Vegetables
Apple and Sourdough Profiterole, Walnut Crumble
Petit Four – ice lolly
One eye is smiling the other is crying. I had some fun time in this kitchen in the last 2 weeks, like picking carrot tops for 3,5 hours to make a kilo of pesto or same picking 3 massive boxes of fennel leaves to make the most black green oil ever. Im champion of cleaning cod roe or popping out broad beans. Can make 20 liters of dashi with perfection eyes closed same with hay of leeks julienne. Did enjoy to learn how to make charcoal oil or smoked mussle powder. Im happy to go back to Brighton and start my new challenge in the bakery (and earning some actual money lol) – but also gonna miss this kitchen and all these lovely guys i spent my last 2 weeks. Thank u for letting me in. We might see each other in the future again. Cause no kitchen makes magic. Its US.