Black Diamonds

Australian Truffle

Truffles are no stranger to our menu here at Lumiere and so ensuring the best quality is essential.
We work with Wiltshire Truffles who first found a truffle on their land in 2004 completely by accident! Since then the truffles have spread around the farm and appear to be more plentiful year on year. The land is at a top secret location and has been visited by the likes of BBC Countryfile and Country Life Magazine, all of whom have been blindfolded and/or signed confidentiality agreements in order to protect the land and quality of the truffles.
The truffle season in the UK will start again around late August and so typically restaurant menus omit truffles in the summer months… but good news has arrived! While waiting for the UK Truffle season to start again, the Wiltshire team have travelled down under and have set up an exclusive partnership with a farm in Manjimup in Western Australia and so the taste of the finest winter truffles is available all year round. They have been hailed by the likes of Heston Blumenthal as being better than French truffles in taste and consistency and are said to be one of the biggest gastronomic sensations of recent years!

This perfect partnership between the two sides of the world, means that the wonderful intoxicating flavours and aromas of winter truffles can be paired with the fresh, vibrant European summer ingredients, allowing chefs to create consistently divine dishes – a treat not to be missed!
For more information visit: www.wiltshiretruffles.com

Spring has Sprung

Lumiere Restaurant, Cheltenham

Seasonality very much seems to be a buzzword in the hospitality industry at the moment, but what does it actually mean? How many times do we need to see asparagus on a Christmas menu months after they are out of season? Well the British season at least!

Our menus are solely driven by the seasons; what I can buy, when I can buy it and as such our menu never stands still.  They are always evolving, a change of fish variety here and a new vegetable garnish there. Building a relationship with the farmer down the road who grows the most amazing vegetables, or the fisherman who goes out daily never knowing what, if anything, he will return home with is the key to finding these hidden gems.

I speak to our suppliers daily; finding the best produce every single day and discovering what is about to come in or go out of season. There is always something new and exciting to be had or a memory to be jogged, after all with the abundance of ingredients available to us there is always something new to learn.

March & April have to be some of the most exciting months where fresh produce is concerned, spring really does spring everything into life. From a chef’s point of view, gone are the heavy root vegetables, sticky sauces, braised meats and in comes a lightness and freshness- a rebirth of all the ingredients we love. So it is more a case of where do we start? Jersey Royals, fantastic British shellfish, beautiful mackerel, sardines, sea trout and not forgetting April’s wonderfully sweet, new season lamb…. The list could go on.

 

When the produce is so good creating a meal is simple. A starter of sparklingly fresh grilled mackerel with warm crushed Jersey Royals and peppery roquette leaves.

New season lamb, pink and succulent– there’s nothing like the smell of it roasting with rosemary and garlic served with purple sprouting.

Or beautifully, pan fried sea trout simple served with samphire tossed in butter and black pepper with a wonderful citrus bite of sorrel butter sauce.

All finished off with a warm, unctuous rice pudding with poached rhubarb. Delicious!

All available right now, in season so why look anywhere else? We don’t want asparagus from Peru, broad beans from the freezer and Spanish berries, what we want is fresh, seasonal & British.

Parsnip Milk Recipe

Lumiere Restaurant in CheltenhamWe have never had so may requests for a recipe as we have for this one. It’s really easy and perfect for a cold Winters evening after a bit of Carolling or Christmas Shopping!!

So here it is… Parsnip Milk!

You will need:

1 litre Whole Milk

300ml Cream

1kg Peeled and Chopped Parsnips

1 Cinnamon Stick

100g Honey

30g Sugar

Pinch of Salt

 

Preparation

Place all of the ingredients together in a large pan.

Bring the milk to the boil.

Leave to cool then place in the fridge to infuse for 24hrs.

Strain out the Parsnip and Cinnamon

 

To Serve

Gently reheat and froth with a milk frother.

Pour into your favourite Mug.

And Enjoy!

 

Once you have tried it Upload your Pictures to our Facebook Page or Tweet them to us @lumierechelt !!

 

Marmalade On Toast

Marmalade
At the restaurant we have a love of all things Chase, so when they brought out the Chase Marmalade Vodka we were first in the queue for a bottle. It lives up to all the hype, award winning Chase Vodka marinated with finest Seville orange marmalade, it has a naturally rich bittersweet flavour but the question was how do we serve it to our customers? So we put our heads (and tastebuds) together and came up with this….
MARMALADE ON TOAST
1 shot Chase Marmalade Vodka
1/2 shot Gingerbread Liqueur
2 Shots Blood Orange Juice
Dash of Lemon Juice
Garnish the Martini glass rim with Gingerbread Crumbs.
Shake all the ingredients with lots of Ice and strain into a Martini Glass.
Served with flamed Orange peel.