I've cooked in the Rosemary Lane kitchen since it opened four years ago. As the head chef and owner the food has always been of my whim - mainly in a French/Californian style. But I found myself tailoring it quite generously to the tastes of my customers.
I will always opt for wild over farmed, organic over free range, English, locally produced over anything shipped from abroad - except, of course, for the gorgeous scallops that I bring in from Maine. Their flavour is so deep, texture so silky.
The ideology behind the menus remains the same, excellent produce, cooked beautifully and respectfully presented with style and grace to the client.
The menus change often, mostly with the season, and I always have the Tasting Menus on Saturdays to look forward to. They allow me to run free through the fields of the culinary gods and make me feel grateful for choosing to do this as my life's work.
