Sugar in the news

Tax or no tax – threat to health and the NHS – blessing or villain?

Abused by exploitative multi-nationals and greatly misunderstood?

The simple truth is we all know sugar is both good and bad.

The bad

In culinary terms, our area of interest, the charge against sugar is that in the wrong hands it destroys the real flavours of nature, damages the ability of our taste buds to even comprehend or enjoy them and is too often used in too many places to mask poor quality ingredients and weak flavours.

The good

With discrimination and restraint and with the right ingredients it can offer intense bursts of pleasure and lingering after tones; as ever it’s all about balance and thoughtful combinations.

With the best ingredients, using natural sugars in the foods and thoughtful cooking, added sugar is either unnecessary or beneficial only if used sparingly, as we do, only in our puddings and ice creams. We do not use it at all elsewhere on the menu and are shocked at how often it crops up unexpectedly in foods where it has no proper place.

It should never be used where it would mask nature.

Our whole purpose is to make nature’s own flavours ‘sing’, naturally.
Rediscover these and the sugar craving goes away.

Have a look at our approach to the purity and enjoyment of food because the handling of sugar is just a part of an overall philosophy.

We have also included our recipe for ‘burnt honey custard Chablis apple’ from our à la carte menu  as a wonderful pudding with intense flavour, as indulgent as one could want, with no added sugar and using the natural sugar in the apple and honey. For the recipe please click here.