Its mid-summer and no mistake, our hens are prolifically laying and giving us their unmistakable deep yellow yolks which are perfect to make our pasta and mayonnaise and also just the best for an eggs benny for breakfast.
But mid-summer also marks the end of the asparagus and Jersey Royals and soon sadly the deliciously white Cornish potatoes will be gone. But no matter, hopefully, we will have an abundance straight from the farm.
Here at the Blacksmiths the day starts early with deliveries from local growers and suppliers. We are now taking local Pagham courgettes along with the wonderful bursting berries from Runcton. The local tender stems are having problems so we are buying them from Evesham along with fine beans, which are fantastic. Bosham Savoy cabbage and marrow are a regular feature on our Sunday menu.
Broad beans, heritage beetroot and flat bummed peaches we are now taking from Salisbury and Blackmoor Estate cherries (Petersfield) are fantastic along with the Blackdog heritage tomatoes from Mundham.
Thanks to Mark from Slow & Wild keeping us topped up on our foraged sea vegetables and herbs.
Fish is getting better and better thanks to Chantelle Williams and her team of day boat fishermen from Emsworth.
A special mention this blog, goes to Phil our personal charcutier (I wish) at Beales as he has eventually released his incredible nduja which will feature heavily in our summer menu.
Cheese of the blog:- is the Montgomery’s Ogleshield which can be compared to a Tomme/strangely Port Salut but with a rich nutty birch of flavour, excellent melted on a delicious barbequed burger or in a simple tomato salad.
We are always adapting our menu with what’s available and in season and keeping it as local as possible. So, on these hot summer days come and check us out, the outside bar is now open!