To celebrate Surrey Day 2022, which takes place on May 7, Local Food Britain has gathered some of its fantastic members to create a selection of dishes that truly reflect the sumptuousness of this great county.
Taking part in a fabulous photo shoot in the splendour of Priory Farm in Nutfield, our chefs, bakers, producers and brewers all chatted about what makes Surrey one of England's most successful food and drink destinations.
Starters
Laura Scott of How to Cook Good Food baked a Rye Coffee Porter & Treacle Loaf using 'my favourite Crumbs Brewing Rye Coffee Porter'.
The bread, which also uses treacle and unsalted local butter, makes a great accompaniment to the other dishes featured here or can be enjoyed on its own at any time of day.
Laura says she was thrilled to get involved with the Great Surrey Menu and to be part of the area's foodie scene. "Surrey is plentiful in local produce as well as producers. We have a thriving wine industry, fantastic dairy, cheese, eggs, vegetables and farm shops as well as ethically reared meats. We are developing into a true larder of specialist producers all of whom are talented and dedicated to representing Surrey local produce to the best of their abilities."
Hot Smoked Trout with a Watercress Salsa Verde created by Abinger Cookery School
This tasty dish has been created by the popular Surrey cookery school utilising ingredients sourced within a mile of the school. Owner Lizzie Marsh says: "We have used watercress from Kingfishers Farm & Flower Shop and trout from Tillingbourne Fishery. Watercress has been grown in Abinger for many years and Kingfishers have become well known for this. We wanted to incorporate local produce grown and produced in the area all within a mile from the cookery school."
Rabbit and Wild Garlic Arancini with N'Duja and Wild Garlic Seed Caper Mayonnaise created by The Salt Box
From nature's very own larder comes this original dish from the team at the Salt Box. The Priory Farm Estate-based woodland dining events and cookery school dedicated to celebrating a range of wild tastes and outdoor cooking.
Chef and co-founder Christian Armstrong says: ‘Our menus are always wildly inspired, with a strong focus on wild game that we carefully and responsibly source from local estates. Wild garlic is a big player in our spring kitchen - its garlicky hum adding a delicious flavour to our rabbit arancini.’
Mains
All Day Breakfast Pizza by The Wood Fired Larder
What could be better for Surrey Day than a pizza that not only combines the Great British Breakfast but a whole range of Surrey ingredients too.
Co-founder of the Wood Fired Larder Debs Nelson Yates says: ‘It is an ideal dish to add to the Surrey Day Menu, giving us a chance to collaborate with other Local Food Britain members and to champion small local independent businesses, including Hill House Farm streaky bacon and Cumberland sausages, as well as eggs from Simon’s Free Range Eggs.’
Murgh Basanti from Mandira’s Kitchen
Collaboration and community are two things close to the heart of this fabulous business based on the Albury Estate. Mandira's dishes offer an authentic taste of India which work in harmony with its Silent Pool setting.
For the Great Surrey Menu, the team chose to create a Murgh Basanti.
Chef Sabina Baretto says: ‘Basanti is actually Hindi for spring - the season of awakening and freshness. The dish we have created epitomises the start of the season and also demonstrates some of the local collaboration which has brought this together. It is served with Jeera Rice (long-grained basmati rice, cumin seeds and fresh peas), a vibrant beetroot raita (made with local yoghurt) and accompanied by poppadums and orange & gin (from Silent Pool) chutney.'
Beef Pasty featuring Oregano Pastry created by Ruth’s Little Kitchen
Ruth McIntyre is the founder of the cookery school and also a food editor and writer. She says: 'For the great Surrey Menu I wanted to use Wotton Farm beef in a dish that not only the whole family could enjoy at home, but it could be also taken on a walk and enjoyed in our counties beautiful countryside. I used oregano in the pastry as the cattle eat wild oregano.'
Dessert
Scones from Chalk Hills Bakery
Capturing the warmth of a sunny Surrey day, these delicious teatime treats are a great addition to an afternoon tea or a picnic enjoyed within the splendour of the Surrey Hills.
The work of the multi-awardwinning team at Chalk Hills, co-founder Chris Robinson says: 'we paired our scones with Jam Packed Preserves strawberry jam - which features strawberries from Secretts Farm Shop - and topped them with the freshest of fresh cream from Nutfield Dairy. The perfect taste combination and a great way to enjoy Surrey Day!’
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