Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
If you are looking for recommendations for a place to go for a special occasion, spa or golf days or an amazing meal, Rudding Park hotel always makes the list and quite often is at the top of the list. It’s the reason my 49th birthday celebration was there.
Multi award winning Rudding Park, set amongst 300 acres of beautiful landscaped gardens and woodland with stunning sculptural pieces, is one of the most beautiful hotels in Harrogate offering 90 stylish bedrooms, award winning spa, three AA Rosette Horto Restaurant, and two AA Rosette Clocktower Restaurant, kitchen garden, gym, private cinema, golf course and events venue.
With a Best Fine Dining Restaurant amongst its many awards, I was intrigued by the kitchen garden, which plays a key role in making great dishes happen.
Horto Restaurant offers contemporary fine dining using ingredients from Rudding Park Kitchen Garden with the menu prescribed by nature, the creativity of the chef and the skill of the gardener.
Spending the day with Emma Pugh, kitchen gardener, was eye opening. I was impressed by the pivot from her previous career as a physiotherapist to becoming a gardener, from lifting limbs to lifting plant pots and helping them to grow or recover. Her passion for nurturing and growing things shone through.
Working closely with the chefs, the gardeners influence their dishes by supplying them with in-season produces or growing new plants for fresh ideas and they reward their hard work by creating stunning dishes for the guests who enjoy the results of this collaboration.
There was so much to learn about the different plants that were in season with my mind blown by many varieties of produces that are out there. There were plants that Emma was still learning about and some she was growing for the first time.
I loved tasting the different plants to identify the flavours, notes and coming up with ideas on how they might be used for a sweet or savoury dish with some drawing raised eyebrows and different facial expressions from Emma.
Yemi and Emma exploring the kitchen garden
I discovered Orach which reminded me of Swiss chard but with a slightly salty taste, and can be used to replace spinach in recipes or stuffed like cabbage leaves. I love cooking coarsely blended red peppers, onions, chilli and garlic with olive oil and seasonings until all the water is evaporated and the sauce is well fried releasing all the oils before adding my spinach.
Spinach releases a lot of water when cooked so to reduce this, I rub the leaves with some coarse sea salt to draw out the moisture before rinsing and squeezing out the juices. Orach would work really well in this recipe.
I was introduced to ying-yang beans, and red and green borlotti beans which I had only ever seen the canned versions before.
Sweet Sicily was an interesting herb to taste with the seeds, leaves, flowers, and roots all edible. The young leaves would bring a fresh taste to a salad and can be added to sauces whilst the root can be used as a sweetener. The flavour profile reminded me of fennel, anise seed and liquorice.
This plant would make for a nourishing cup of tea with health properties that are said to help with asthma, breathing problems, digestion issues, cough, chest and throat infections and urinary tract infections.
Sea Kale and Okahijiki (land sea weed) were plants that I had never used before and found them eye-opening. Okahijiki is often used for sushi, and can be added to a salad to introduce pops of saltiness and it would pair well with fish and white meat. I would suggest adding them to sauces just before serving so the crisp texture is retained. I reckon the pops of light saltiness they provide would provide contrast and relief from overly rich and sweet sauces.
I love showcasing colours in my food and cooking with chillies and peppers in many of my sweet and savoury dishes so I was particularly excited to see Hungarian black and purple peppers. I will definitely attempt to grow some of these to elevate the colour and flavour profiles of my dishes.
I left Rudding Kitchen Garden with my head full of new ideas for sweet and savoury dishes, herbs and garnishes. From blue Kuri squashes, butterfly sorrel, purple sage, blackcurrant sage and apple marigold which I think would make great dessert flavours to the weird and wacky looking ice plant.
Nature and great produces inspire chefs to curate new, exciting and delicious menus creating award winning dining experiences. This and so much more is what is waiting for you at Rudding Park hotel.
Next week, I will be writing about my day at Betty’s Cookery School.
I’m also checking out Samira Effa’s new menu at Bar & Restaurant EightyEight at Grantley Hall and going behind the scenes at Dutch Barn Orchard Vodka, so look out for these posts in the coming weeks.
Read more:
- Yemi’s Food Stories: Memorable weddings with Blossom Tree Cake Company
- Yemi’s Food Stories: Sweet smells at the Lavender Rooms in Knaresborough
