British chef James Donnelly, guest on episode 7 of The Doorstep Kitchen

SUMMARY

In this show we speak to British chef James Donnelly. His restaurants and pop-ups serve you the best quality sustainable and ethical produce, working closely with farmers, fisheries and suppliers. All of James’ ingredients are reared, grown and loved in the UK.  Amongst other things we speak about native alternatives to well-known imports such as using local Graceburn instead of Feta.

I give you a recipe for Rhubarb and Elderflower Pavlova and forager Imogen chats about wild strawberries.

An Audioboom post by The Doorstep Kitchen

Interview with James Donnelly - 0:50
We speak about James’ pop-ups and what he has been up to whilst he hasn’t been able to cook – it turns out he’s been getting into gardening and hopes to grow a few things to garnish some dishes in the restaurants when they open soon.
James centres his menus on his suppliers and really champions British produce. He lists some of his favourites suppliers which include Celtic Fish & Game and Lake Districts farmers, who he has worked with for years.
As James only cooks with UK produce he tells us about some brilliant cheeses that match the flavours of well-known imports such as Feta and Raclette.
I then ask James about how he got into cooking, his experience working with British chef Tom Aitkens, and what he loves about British food.
Lastly we chat about pickling and fermenting food and how you make your own sriracha.
Rhubarb and Elderflower Pavlova - 19:11
James couldn’t decide between rhubarb and elderflower for his chosen seasonal ingredient so I’ve made a dessert that combined both - my rhubarb and elderflower pavlova - a real showstopper.
Foraging with Imogen - 21:13
Our regular forager Imogen Davis talks about wild strawberries - my absolute favourite.
If you can’t find wild strawberries, have a look for wild cherries as they are everywhere at the moment!
Imogen is the co-founder of Native restaurant.