科林麦格兰兰

科林麦格兰兰

科林麦格兰兰

这一决定取得了财务意义,但也受到了出处和可持续性的热情。厨师喜欢透明度,充足的精体带来了它,拥有众议院工作人员前面,能够与客户讨论菜单上的成分,具有不寻常的精度和专业知识。菜单是由季节引导的,完善准备,新鲜的源自底型成分 - 思考鸡肉用野生大蒜和芦笋在春天,或鸽子与甜菜根的纹理来秋天。

大自然对他的食物产生了巨大影响,而厨师本人说'我们的创造力来自于看大自然,自然如何处理生产,我们试图在我们在厨房所做的事情中复制。虽然他的精神可能是简单的食物而不是,往往展示令人眼花缭乱的分子掌握程度。番茄吉帕帕乔该餐厅的招牌菜肴之一,乐意调整大自然本身,提供由Gazpacho Mousse制作的整个“番茄”,涂上有光泽的番茄凝胶。

The restaurant offers a 7 or 9 course ‘Menu Surprise’, a tasting menu where only the merest tantalising hints are given to diners as to what they can expect – ‘Third Course: Roasted and Confit’, for example, or ‘Main course: Braised from Lincolnshire’. Colin McGurran sees these menus as a way of communicating the restaurant’s own ethos, remarking on the Winteringham website: ‘[They] allow the customers to go on the journey that we’re going on ourselves … there’s a thread going through all of them demonstrating what we grow and the respect we have for our produce.’

这尊重很清楚 - 他的团队中的厨师都参与了每个阶段,从抚养花园照顾牲畜。科林麦格兰兰believes this instils a deep respect for the produce they are handling, observing to Big Hospitality: ‘When they’ve seen a lamb born, bottle-fed it, seen it grow then sent it off to slaughter they give extra care when they are cooking it.’ In October 2018, Michelin finally award Colin and his team a Michelin star for their work at Winteringham Fields.

Baidu