Harts of Stur Kitchen Issue 6, spring & summer 2018 | Page 14

Harts Kitchen
Plate
Britain
A
What better way to celebrate great
British ingredients than with a seasonal menu
from three of Dorset’s finest chefs?
fter the excess of Christmas is followed by inevitable abstinence (for at least a
day or two), food lovers can’t wait for spring. It sees the appearance of some of
the country’s best loved ingredients accompanied by glorious sunshine, fingers
crossed. To help you make the most of the season, we’ve asked three of Dorset’s
most acclaimed chefs – Lesley Waters, Russell Brown and Christine McFadden
– to give us three courses of great British food using fresh ingredients. It also
has a very British solution to the spring weather, managing to reflect the first
warmth of the year with starter and main while the dessert ups the comfort
factor to recognise it can still be absolutely freezing out there.
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