At Brasserie Blanc, Cheltenham, our Specials are always created with our guest’s feedback and the season in mind. As a new dish has been created and special boards have been displayed our next ideas are already underway…

We enjoy asking our guests what they would like to see when they dine out or any ingredients that would make their mouth water. Then we begin…

FROM DRAWING BOARD TO SPECIAL BOARD…

Armed with our dossier of desirable dishes we pick a day to source our products. Last month myself and Mark Woore (Head Chef) visited Martin Gilder of Martin Meats, Gretton. We specifically chose this farm for its family background, ethical raising of stock and the fact that Martin and his family are committed to treating his business as a transparent, honest, consumer friendly operation. We were gladly welcomed on a personal tour of the farm and all aspects of rearing and distribution. Not for the faint hearted!

As well as assuring the quality and traceability of the meat the tour of the farm was a relationship building bonus. It’s great to be comfortable in the knowledge that we would be working with a professional, caring farm but it does make the end result a little bit harder to bear!!

With fresh asparagus in the bag from Alstone Farm, just up the road, and the strong desire to forget the faces of baby lambs our new specials were being decided! The pigs lost and Gloucester Old Spot Sausages with sage mash were the winning special (£10.50). Asparagus with Lemon Sabayon and Soft Poached Egg (£6.75) became the perfect, much loved, summer starter. Topped off with Strawberry Soup (£5.50) made with produce from Haygrove Fruit Farm, Ledbury, our comment cards said it all. We just wanted you know that we think our specials are special too!!! Thank you for your thoughts, they are always appreciated and utilised.

Emma O’Connor and Mark Woore