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Award winning Thai Chef launches an all-British producers menu to celebrate British Food Fortnight

Chef-Suree-Coates-with-Apley-Head-Gardener-Phil-Allen-holding-box-of-harvested-organic-beetroot-artichoke-flowers

Chef-Suree-Coates-with-Apley-Head-Gardener-Phil-Allen-holding-box-of-harvested-organic-beetroot-artichoke-flowers

Award winning Thai Chef Suree Coates of the King and Thai in Broseley, Shropshire is set to launch an all-British producers menu to celebrate British Food Fortnight (September 19th – October 4th 2015)

The King and Thai was recently crowned ‘Midlands Restaurant of the Year’ by Waitrose Good Food Guide and Chef Patron Suree Coates has previously been crowned UK Curry Chef of the Year and South Asia Chef of the Year. She champions regional and British produce on her Thai menus, with much of the garden produce grown in her own gardens and locally at Apley Estate, a rural estate, which can trace its origins back to medieval times, where they grow produce in their Victorian walled gardens covering over 4 acres including in the restored Victorian greenhouses.

Phil Allen Head Gardener at Apley Estate commented “We are undertaking a huge restoration project at Apley Estate, returning the British made teak greenhouses to their former glory, as well as the walled gardens, which have been largely untouched for over 50 years – Lord & Lady Hamilton have started this project and are investing in its restoration – I am delighted to be part of it, and working with Chef Suree has been a real eye opener – We grow produce for our own Apley Farm Shop nearby, but working closely with Suree with her knowledge of produce, passion for flavours and demands for speciality produce for her The King and Thai Restaurant means we can help by sourcing speciality crops to cultivate specifically for her, some which were discovered hundreds of years ago, like our heritage tomatoes that have outstanding flavour – nothing like ones you buy in some supermarkets today – We are also growing fresh Thai basil, lemon basil, crystal lemon cucumbers, and coriander inside the greenhouses, alongside squash, pumpkins, artichokes, beetroots and ten different types of Spring onions, as well as fresh fruit for her renowned desserts, and of course decorative flowers and micro herbs for Thai dishes – All being largely organic means the flavour is outstanding – one thing we may struggle to grow is rice – but we have no problems with Thai chillies – a mainstay of Suree’s fragrant flavours.”

Chef Suree also sources her meats from her local Butcher Simon Gibbons, fresh fish personally selected from Birmingham Fish Market, and even her plates are being hand made locally “I love fresh produce” enthuses Chef Suree “being self taught in Thailand when I was a child I had to cook for the local monks, and so we used everything we could find from the land and fish from the local river to make fresh, flavorsome and healthy dishes for the monks and my family and eventually almost the whole village – so growing our own and foraging come second nature to me – Thai food is all about the freshness and the closer it grows to the kitchen, the fresher it is.” Continuing “Shropshire offers a wonderful larder of fresh produce and innovative producers, which contributed to the high number of Michelin Stars the County has celebrated – British Food Fortnight is a perfect time to help raise awareness of the UK’s diversity and we look forward to serving our all British Menu, even British grown chillies and sustainable British fish including British Cray fish instead of Asian Prawns.”

The ‘All British Food Fortnight’ Celebration menu will be serving daily from September 19th-October 4th.  Full Sample Menu Here

Chef Suree Coates will be hosting a special dinner on Wednesday September 30th to help celebrate British Food Fortnight and will be welcoming guests including Phil from Apley Walled Garden and other suppliers who will be showcasing their produce” Full details of the Dinner Here

Chef-Suree-in-Fennel-Beds-Apley

Chef-Suree-in-Fennel-Beds-Apley

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