Classical training and skills, the starting point
Add the finest ingredients
Add respect for the ingredients
From suppliers chosen for their shared values, quality and commitment to ethical husbandry
Nothing wasted, nose to tail, root to stalk, no flavours and textures foregone, culinary joy and ethical imperative
Natural, pure, healthy
Add the finest ingredients:
from nature, our own, grown and foraged locally for us, over 70 different herbs and many old variety vegetables, allowing us to adjust the dishes daily, even taking advantage of flowers that blossom for only a few days
from top quality sources which we visit, usually small scale, artisan, producers, sharing our passion for purity, flavour, the old ways and the old varieties
seasonality a given, for full, fresh, natural flavour, ringing the changes, proper husbandry and respect for sustainability
Understand them, what they bring to a dish, how they will work subtly with other flavours and visually with their colours, how they have been used over the centuries
Cooked simply, with balance and restraint, to allow the natural flavours to sing for themselves
Celebration of vegetables and herbs
Grass-fed, rare breed animals, with unstressed, natural lives
Ultra-fresh sea food, not on the endangered list, caught in sustainable ways, from sustainable sources.
No farmed fish
Eggs, genuinely organic and free range
Milk and cream organic
Our ice creams and sorbets entirely natural and made by us with some unusual inspirations drawn from nature around us over the year
Bread made here freshly, every day, with organic flours, by old fashioned methods
nose to tail and root to stalk cooking
no flavours and textures foregone
a culinary joy
an ethical imperative.
No additives – no colouring – pure cooking methods – best olive oil – organic butter, often hand churned by us
Very low salt – using Cornish sea salt – very low sugar
Gentle and creative use of interesting spices to bring out flavours and reduce the need for salt and sugar in the old fashioned way
Two short films were made when Kenneth won the Roux Scholarship, one of the final stage of the competition and the other of his time at Michelin 3-starred restaurant, Jean Georges on Central Park, New York.
When he was invited in 2015 by Slow Food UK to become a member of the Slow Food UK Chef Alliance, his interview with them was filmed. In it he explained why we attach so much importance to the guiding principles of the Slow Food Movement and how his Roux Scholars’ study visit to New York was an inspirational fit with everything that Slow Food UK is promoting and we strive to achieve here at The Dysart Petersham.
He was also filmed preparing and introducing a Spring vegetarian dish for the March part of the Global Knives’ and Roux Scholarship 2015 Calendar.
These films are in News and Events; to see them click here.
Isole e Olena – Tuscany Thursday 17th September, for 7:00pm for 7:30pm with Lorenzo Tonelli – Isole e OlenaKenneth Culhane – Head Chef Barny Taylor – Managing Director Join us for an …
Find out more details on our quarterly Sunday and Monday Classical Recitals.
We welcome you to The Dysart Petersham for this special evening in partnership with Marchesi Antinori — one of Italy’s most historic and influential wine families.