A wise chef once told the young apprentice Jenny Flynn that “To be a chef you must use your imagination, love what you do, and respect your ingredients.”
Eat Jenny's food in Faithlegg House, and you will enjoy the work of a cook who embodies that advice with every single dish she sends out from the kitchen. Ms Flynn has a forager’s sense of seasonality, a Joycean sense of imagination, and a purist’s dogged sense of discipline. She learnt early on in her career the importance of having a kitchen garden to inspire her cooking, and her feel for the appropriate embellishment for her main ingredients is impeccable: Barefoot Farm rocket with Dexter beef ravioli; sweet onions and carrots with wild monkfish; samphire cream with wild hake; Annestown potatoes and scallion mousseline with Black Angus beef.
Jenny’s menus offer a delicious arc of flavours through the courses, so a dinner that begins with beetroot and horseradish cured salmon, proceeds to corn-fed chicken with roasted cabbage and cider jus, and concludes with pear and strawberry soup with compressed pears and mint salsa, will offer a thrilling tour through fields, forests, shoreline and allotment. This is mature cooking that achieves Jenny’s ambition, to use natural ingredients whilst creating something special. It’s simply delicious, personal and distinguished food, from one of the great chefs of the South-East.
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