Jeff Baker of J Baker's Bistro Moderne tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

SEASIDE SPECIAL - Spiced Whitby Crab, Seaweed, Sesame and Sea Salt Crackers Obviously this uses local produce with the crab. We get the white meat then blitz the brown with spices, Worcestershire sauce, Tabasco, celery salt, chopped tomatoes and a ...

SEASIDE SPECIAL - ​Spiced Whitby Crab, Seaweed, Sesame and Sea Salt Crackers

Obviously this uses local produce with the crab. We get the white meat then blitz the brown with spices, Worcestershire sauce, Tabasco, celery salt, chopped tomatoes and a little bit of lime syrup. We bind that back through the white crabmeat, so it's a bit like an old fashioned crabmeat relish which probably would have been served with melba toast. Instead, we've extended it a bit to use the crackers with blitzed seaweed, which is deep fried. We have it on the lunch menu and sometimes the evening one, and people like it because it sounds like fun. There's a bit of intrigue about the dish, particularly with the seaweed -– even though the UK is surrounded by the sea, as a nation we tend to be sceptical about eating it.

ECKY THUMP - ​Eccles Cakes with Lancashire Cheese

We put this on because my joint Head Chef Steve Smith is from Lancashire, but there was almost a rebellion. Customers started talking about the Wars of the Roses. They were saying ‘you can't put that in, the restaurant's meant to be all about Yorkshire'. We've taken it off the menu – which is a shame.

jbakers.co.uk

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