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With only a week now to go to the Maundy event at Gloucester
Cathedral and the visit of Her Majesty I think it's fair to
say that things are taking shape and looking under control.
My
main involvement has been to work with partners such as Taste
of Gloucestershire and local suppliers on assisting the Renaissance
restaurant in Cheltenham on creating a distinct Gloucestershire
menu to celebrate such a special occasion.
 With only a week now to go to the
Maundy event at Gloucester Cathedral and the visit of
Her Majesty I think it's fair to say that things are taking
shape and looking under control.  |
| Robert
Rees |
On
the day of the event I will help compliment the team of busy
chefs, hustling and bustling in an organised chaos kind of
way, to create a sumptuous Gloucestershire lunch.
With
time ticking by its now in the capable hands of Mike Hill
(Manager at Renaissance) and Ian Gibbs (Head Chef at Renaissance)
and their teams of chefs and waiters.
I met Ian today and I have spoken with the majority of suppliers
that will be providing the ingredients for the luncheon.
In
many kitchens throughout the land it is normal not to care
too much about where you purchase your supplies.
Often one large distribution company would be the main supplier
with the odd token local producer to pay lip service to the
benefits they bring.
For
the Maundy event there will be approximately 20 suppliers.
Between
now and next Thursday Ian will take delivery of these products.
He will describe to the brigade of chefs the style of presentation
and recipes that both he and myself have developed.
I
would also expect him to do a "cook off" so that everyone
knows the content and flavours that we are aiming for.
He
will also be making sure that any special dietary requirements
are catered for and dishes practised.
Mike
Hill and the front of house team will be finalising logistics
in the next day or so. Organising
transport of staff, equipment and other practical arrangements.
This
is no easy task when you consider the security implications
and time frame on the day.
We also have to serve three courses for 80 guests all within
1 hour and 10 minutes.
So what about the suppliers?
Here is a list of a few and what they will be selling us.
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Over
Farm Market
Pink Fir Apple Potatoes:
(sweet and delicious for the Potato Salad Asparagus.)
The
first of the season will go into our panache of honey
glazed vegetables
Purple
Sprouting Broccoli: also for the vegetables.
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Duchy
Farm
Depending on what Anna has at the farm on Monday we will
buy it up for the vegetable garnishes. Seasonal, fresh
and straight from the soil. |
ENSORS
Single bone in Rack of Lamb:
milky, tender and delicious. This will be roasted with
rosemary and thyme some Tewkesbury mustard and brioche
crumbs to create a lovely crust. |
Kitchen
Garden Preserves
The spicy tomato chutney is perfect to blend with some
olive oil, balsamic vinegar and fresh herbs in the vinaigrette. |
Winstones
Ice Cream
Well know in the Stroud Valleys the Vanilla Ice Cream
will compliment the dessert nicely. |
Pagets
The sweet red onions for the jam will come from Duncan,
often they are seen at Farmers Markets in the county with
an array of seasonal produce. |
Coln
valley
Smokey but mild and delicate trout fillets for the starter.
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In
the next instalment of the diary I shall let you know the
other suppliers and share the recipes that are fit for the
Queen.
>>
Read the first installment of Robert's diary
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