Michael Hjort of Melton’s in York tells us what works and what doesn’t in his restaurant.
PASTA WITH PEDIGREE
Whitby Crab with Pasta and Herbs This dish is as simple as you could possibly get – that is why it works. The ingredients are locally sourced, fresh and made to order; the crab is caught in Whitby, the pasta made on-site. It is a starter for summer and always popular and easy. Nothing stays on our menu throughout the seasons, but this can't be removed at this time of year.
It works on two levels: it's a crowd pleaser and we are really happy doing it.
FEAST FIT FOR A DOG
Pot Roast Chicken with Garlic Aromatics This is a gorgeous dish, which we never actually put on the menu, although there's nothing wrong with it. You just roast a whole chicken in tonnes of garlic and a stick of celery for three hours.
When you lift the lid it smells gorgeous, but we couldn't convert it for the restaurant. We have other home-style dishes, but no matter what we tried, this always turned into a dog's dinner. We couldn't re-warm it as it lost its amazing smell and was stewed and greasy, while mini versions tasted vile. I think some dishes are just not designed to be served in restaurants.
www.meltonsrestaurant.co.uk
