Shirley Spear of The Three Chimneys tells us what works and what doesn’t in her restaurant

By BigHospitality Writer

- Last updated on GMT

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Warm Salad of Seared King Scallops and Wild Breast of Mallard with a Honey, Orange and Green Mustard Dressing The wild mallard and scallops are a lovely combination of flavours. The scallops we have here are magnificent, they've got a light ...

Warm Salad of Seared King Scallops and Wild Breast of Mallard with a Honey, Orange and Green Mustard Dressing The wild mallard and scallops are a lovely combination of flavours. The scallops we have here are magnificent, they've got a light sweetness to them. The duck is a wonderful game bird, its flavour is light but is gamier than chicken or quail.

The leaves are locally grown just two miles away and provide an amazing base.

We sear the scallops and wild mallard and put them on to this beautifully colourful array of salad leaves, add the dressing and serve them straight away. We put it on from October to February every year and it always sells like crazy.

STOCK EXCHANGE BOOM Real Lamb Broth In the past, I used to make a true Scotch broth with proper lamb stock and barley. I made the lamb stock myself and used the freshest vegetables. It was lovely but it was a dead item and never used to sell. I think people have such dire memories of having terrible Scotch broth for school dinners with dreadful dried-up meat and vegetables that they wouldn't touch it again.

01470 511258 threechimneys.co.uk

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