Head Chef -
David Heath

Cooking has given me much pleasure, knowledge and opportunity over recent years. I am greatly influenced by the changing of the seasons. Each season brings us an array of raw ingredients for us to exploit and take full advantage of.

We change our menus here at the Alton Grange Hotel on a seasonal basis and we do our best to always use fresh local ingredients complementing each season in turn..

 

Gourmet Dinner - Oct/Nov 2011

 

Enjoy an evening of fine cuisine produced by David Heath, Head Chef of award winning Truffles Restaurant with carefully produced menus of local seasonal ingredients. Together with a range of fine wines selected from around the globe by proprietor David Levene.

Date to be announced, though click here to see a sample gourmet menu.

 

Seasonal Goodness...

Apples
Blackberries
Figs
Plums
Pears

Cabbages
Jerusalem Artichokes
Leeks
Pumpkins
Sweet Corn
Swiss chard
Wild Mushroom
Chestnuts
Walnuts
Coco Beans

Grouse
Partridge
Venison
Mallard
Rabbit
Mussels
Oysters

　

Fig & Apple Chutney...

3KG
1 Kilo cooking apples
400g Diced Onions
75ml Cider Vinegar
1KG Soft Brown Sugar
1TSP Salt
1TSP Ground Cinnamon
500g Tomatoes (Blanched, peeled, seeded & chopped)
400g Dried Figs (Sealed, drained & chopped)
150g Sultanas　

Method...

1. Peel, core and coarsely grate the apples the place in a thick bottomed saucepan
2. Add the onions, vinegar, sugar, salt and cinnamon
3. Bring to the boil, stirring occasionally and reduce until thick
4. Add the tomatoes, figs, and sultanas and simmer for 20mins
5. Store in a sterilised kilner jar
6. Store for up to six months