The Minnis Restaurant in Birchington, Kent has been handed the daunting task of designing and serving a menu for the county’s leading food and drink producers at this year’s Taste of Kent Awards.
Produced in Kent, the not-for-profit organisation which promotes the abundance of quality food and drink products in the ‘Garden of England’, is hosting the glittering black-tie dinner for Taste of Kent 2014 at the Kent Showground in Detling on Thursday 13 March.
“Team Minnis is both and humbled and honoured at being invited to cater for the great and good of Kent’s food and drink sector, “said Jason Freedman, chef patron of The Minnis, adding, “It’s great to be part of a special evening in the company of people that deserve recognition for their dedication to our industry.
Jason has designed a menu using dishes to showcase the best early season local produce which his kitchen has championed for several years.
Following a reception of sea food canapés with cheeses from Cheesemakers of Canterbury with sparkling Kentish wine, the meal itself will begin with a plate Minnis homemade Curiously Kentish charcuterie accompanied by pickles and chutneys produced from the fruits of Thanet Earth’s hydroponic greenhouses.
The main dish will feature Salt Marsh Grazed Lamb served “three ways” with Kentish Honey Roasted Winter Root Vegetables and Rich Lamb Sauce, as Jason believes Kent sheep farmers rival the best in the world.
For vegetarians there will be Anti-Pasti of Baba Ganouche Houmus Roasted Marinated Vegetables followed by Textures of Thanet Earth Tomatoes.
The “Four Play of Kentish Desserts will include Foraged Rosehips and Crab Apples, Kentish Pears, poached in Kentish cider – all assembled in “true Minnis style.”
“In this corner of England we chefs are blessed with some of the best ingredients available in the country and it’s just our job to do them justice and let their flavours sing out,” said Jason.
The reception begins at 6.00pm. Tickets cost £78 and are available from Produced in Kent priced £78.
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About Minnis
Minnis began life as a beachside café in 1934. It enjoys unparalleled views over the Kent shoreline and the Roman fort at Reculver, where the Barnes-Wallace’s bouncing-bomb was tested.
The Minnis Bar & Restaurant is a relaxed, stylish restaurant that offers an outstanding a la carte dining experience with spectacular sunsets and panoramic views across Minnis Bay
Chef patron is Jason Freedman, a member of the Master Chefs of Great Britain and the Academie Culinaire de France, whose main area of interest lies in seafood and meat-based dishes, which is evident in the ever-evolving and varied menu at The Minnis. Jason sources his ingredients from local suppliers to ensure quality and to support the community. Pure-bred Aylesbury ducks come from Laughton’s Ducklings near Faversham, free-range chickens and eggs, veal, lamb and pork all come from Monkshill Farm at Waterham and the restaurant uses beef from cows bred less than five miles away on the Quex Estate. The cheese boards are supplied by Kentish cheese-makers at Canterbury Goods Shed.
The Minnis Bar & Restaurant, The Parade, Birchington, Kent CT7 9QP