President Obama and Michelle are in town! And I've been busy getting info for Eddie and her wonderful blog ObamaFoodorama. The Downing Street press office mailed me the menu for tonight's G20 supper, and it looks great:
"Jamie Oliver has created a special menu for today’s (Wednesday 1st April 2009) Downing Street dinner, attended by the leaders of the G-20 group of nations, which shows of the best of British seasonal produce as well as the skills of the young chefs – graduates or apprentices of Fifteen London – who will be helping prepare the meal.
Oliver and his team have gone to great lengths to find the best ingredients available. 'I’m very, very proud of my country and its food traditions,' says Oliver, 'and I know that the guests at Downing Street will be in for a real treat.'
The starter includes fresh organic farmed salmon from Shetland served with foraged samphire and sea kale and a selection of early vegetables from Secrett’s Farms in Sussex, Surrey and Kent, wild garlic from Elwy Valley in Wales and home-made Irish soda bread freshly baked on the day using Gloucestershire-based Shipton Mill organic flour.
For the main course, Oliver has chosen shoulder of lamb from the Elwy Valley in North Wales, the earliest delicious Jersey Royal potatoes, fresh asparagus from the Wye valley and foraged wild St. George mushrooms. Mint sauce and gravy will be freshly made on the day using British herbs and vegetables.
Dessert is a traditional British favourite, Bakewell Tart which Jamie’s team will make on the day using a mixture of home-made jams and Grasmere ginger shortbread. Fresh custard is being made with free-range eggs from the Duchy of Cornwall farms.
There will also be a selection of fresh breads baked by The Flour Station and home-made butter 'made with our own fair hands', freshly churned at Fifteen London using organic cream from Ivy Farm in Somerset and smoked sea salt from Halen Mon in Wales."
Oliver and his team have gone to great lengths to find the best ingredients available. 'I’m very, very proud of my country and its food traditions,' says Oliver, 'and I know that the guests at Downing Street will be in for a real treat.'
The starter includes fresh organic farmed salmon from Shetland served with foraged samphire and sea kale and a selection of early vegetables from Secrett’s Farms in Sussex, Surrey and Kent, wild garlic from Elwy Valley in Wales and home-made Irish soda bread freshly baked on the day using Gloucestershire-based Shipton Mill organic flour.
For the main course, Oliver has chosen shoulder of lamb from the Elwy Valley in North Wales, the earliest delicious Jersey Royal potatoes, fresh asparagus from the Wye valley and foraged wild St. George mushrooms. Mint sauce and gravy will be freshly made on the day using British herbs and vegetables.
Dessert is a traditional British favourite, Bakewell Tart which Jamie’s team will make on the day using a mixture of home-made jams and Grasmere ginger shortbread. Fresh custard is being made with free-range eggs from the Duchy of Cornwall farms.
There will also be a selection of fresh breads baked by The Flour Station and home-made butter 'made with our own fair hands', freshly churned at Fifteen London using organic cream from Ivy Farm in Somerset and smoked sea salt from Halen Mon in Wales."
Brynsiencyn, Anglesey...where the salt comes from, looking over the Menai Straits
Anglesey sea salt! I've a tub of their celery salt on the go. They're based just outside Bryn, where my sister used to live.
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1 comment:
Hello,
Your blog caught my eye because I'm in Stoke Newington, just down the road, and lots of my recipes are inspired by what I find in our many Turkish shops and cafes. Nice to find a neighbour on the blogosphere... I look forward to keeping up with your cooking and growing progress.
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