Mutton…tough as old boots? Not necessarily. Depends on a) who’s cooking it and b) who’s supplied it, read on.
Yesterday the Monkfish attended a ‘Mutton vs Lamb’ masterclass hosted by various lovely people including Sascha Grierson (the supplier – from Hugh Grierson’s organic farm) and Neil Forbes (the chef) brought together by Slow Foods Edinburgh in the cosy surroundings of Cafe St Honore.
To the uninitiated ‘mutton’ is a very under used product which, as I was to find out yesterday, is a crying shame as the flavours and texture and intensity of the meat is a delight for any chef to work with. To begin the masterclass Neil and Sascha talked us through the differences between lamb and mutton.
Cold wet September evening…tick….cosy candle lit bistro….tick….Scottish Chef of the year Mr Neil Forbes cooking my dinner….tick….and Mr Innis & Gunn pouring me a beer…..tick. Anything else?? Urm yes, it’s a school night!! Zut alors, the Monkfish is out on the town, eating and drinking the finest that Scotland has to offer as part of the Scottish Food Fortnight AND it’s a Tuesday, rock and roll.
Let’s set the scene. An old patisserie resembling a bistro in the Marais, Paris. white linen tablecloths, flickering candle light, bentwood café chairs, wine bottles stacked to the ceiling, Edith Piaf on repeat, dinner cooked by Neil ‘Scottish chef of the year 2011’ Forbes– where am I? Welcome to Café St Honore, Thistle Street Lane, Edinburgh, where Gallic meets Gaelic in award-winning mouthfuls. Locally supplied provenance is choice du jour for Mr Forbes, and why not when Scotland is his oyster? Continue reading →