‘Nature inspired cuisine with a focus on the landscapes, flora and fauna’ – Hylton Espey
From local foragers, butchers and garden marketers to the love Chef puts into every dish on the menu, we have one mantra in the Merchants Manor Kitchen: What grows together, goes together. Here Chef Patron explains his food ideology that goes into crafting every plate.
“I allow nature and the seasons to dictate the menu and not the other way around. The menu must take you on a journey, whether that may be nostalgic, geographic or somewhere new and exciting. The names are whimsical and follow the trend of being named after what inspired the dish.
We are not foraging to follow a trend, we are doing it for flavour and sustainability. Nothing goes on the plate unless it needs to be there and is delicious, otherwise what is the point. We forage daily which allows the chef’s to step outside and see what is happening on our doorstep.
If we use a technique it is because that is the best technique for the ingredient, guests must be wowed by flavour, texture and quality of the ingredients, not a bunch of techniques on a menu and too many unnecessary components on the plate.”