Guest Blog by Head Chef Scott Paton.
A few weeks ago I spent some time creating something to push the senses…this needed to be sharp, zingy, and small, something that was going to uplift and awaken you, make you sit up in your chair and think wow…and…that is how a tiny lemon was born. A smooth lemon, creamy filling and a thin crisp coating shaped like a Lemon and no bigger than a 50 pence piece. Lemon for me, when balanced correctly, carries an uplifting and happy flavour. With its enlivening aroma and colour it was exactly what I wanted.
The tiny lemon was perfect for last week’s Trencherman’s Guide launch lunch at Lucknam Park. Chefs from around the South West including Hywel Jones, Michael Nizerro and Andy Appleton each created one of the seven courses to a room of guests. The tiny lemon sat perfectly on the Lemon Meringue dish, our take on the classic dessert. I was pleased with how the dish was received, earning rave reviews from the whole room.
Next, we took the dish and our tiny lemon to the 7 Chefs Dinner to launch the Exeter Food Festival. With the buzz of the Trencherman’s Lunch just a few days before still in the air, it didn’t disappoint. All in all, an incredible week.
– SP –