Out & About July 2017

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At the time of writing, winter is definitely
over and we have survived the late
chills that came through at the end
of April, reminding us that summer is
often just a fragile promise in late spring.
Early summer’s approach is, however, always
a heartening time of year, especially when one
cooks to the seasons.
The chefs in the Crown and Garter have had
their fill of cabbage and leeks, as I am sure
have the customers, and we can now all look
forward to some dishes that make the most of
all that is abundant in the beautiful British Isles
during the spring and summer months.
Britain rarely disappoints in this regard. From
the early wild garlic, rhubarb and asparagus
that has already featured on our menu to the
sea trout and new-season lamb, there is much
to get the taste buds going.
It is always with some excitement that the first
strawberries go on the menu.
I meet with the chefs at the restaurant every
two weeks to discuss menu changes. We try
to change three or four things every month
and in this respect we are unusual for a small
restaurant.
Most establishments tend to keep the same
menu largely unchanged for each season.
Changing the menu is essential at the Crown
and Garter because we do only use seasonal
produce.
We also appreciate that many of our customers
are regulars and so it is pleasing for them to
experience a variation to the menu. It does,
however, put pressure on the kitchen to keep
thinking ahead, but it is a challenge that the
chefs, on the whole, relish.
We have five chefs in our kitchen and our
apprentice Trevor Sheldon who helps out there
and also in the bakery. It is a rewarding part of
the business for me to see someone like him
developing and learning new skills.
Talking of chefs, we are very pleased to be
able to welcome back Matthew Ambrose, who
was our head chef when we first opened. He is
a talent in the kitchen and is helping to develop
the wholesale range for our shops.
The Crown and Garter has been open
for nearly three years and it has been a
rollercoaster of experiences for everyone
involved.
It is always a challenge opening something
new and although the pub had stood for many
years, we were trying to do something a little
different there while keeping the essence of a
country pub.
It is an idyllic setting, especially in the spring
when the lambs are in the field. The garden
really is a relaxing and pretty place in which to
sit and socialise.
This year we are hoping to make more of our
BBQ, and Alex Zompetti our manager is going
to be preparing some really lovely meals for
our customers outside.
The first BBQ night sold out very quickly. Alex
has a grand reputation for outdoor cooking, so
do come along and try one evening.
This year the Crown and Garter will once again
be hosting the Walbury Hill Climb. Local cycling
enthusiasts are being encouraged to enter
this year. You don’t have to be a member of a
cycle club so if you fancy yourself as the next
Bradley Wiggins do give it a go.
The farmers this year have very kindly offered
us the field at the back of the garden to
alleviate traffic problems. We will be serving
lunch and refreshments to all takers and there
will be some stalls showcasing local small
producers. It should be a fun event so do
come along.
If you want more details please do email on:
To everything
there is a
season...
The Crown and Garter at Inkpen offers a menu of ever-
changing delights, says ROMILLA ARBER, whose team of
chefs make sure that what’s on offer reflects the time of year
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