We love to be based on the borders of South London and Kent.
We have immediate access to fantastic produce surrounding us.
We try to buy our pork from a small farm in Sevenoaks and our vegetables from independent growers in Tunbridge Wells.
As we cater for a vast amount of our clients in Sevenoaks and Tunbridge Wells, we feel it’s important to buy local also.
This dish is a fantastic, healthy start to the year. The chicken is sourced from a local farm in Sevenoaks.
350g tender stem broccoli
8 chicken thighs boned
2 Ramiro peppers
1 large garlic clove
2 tsp smoked paprika
2 plum tomato’s
6 tbs sherry vinegar
150 ml extra virgin olive oil
6 tbs toasted flaked almonds
First char the skin of the peppers over a gas hob until blackened. Place in a bowl and cover to allow them to sweat. After 20 minutes scrap off all the black skin.
Keep half a pepper back for slices.
Add the peppers, garlic, tomato’s, paprika, sherry vinegar, almonds (keeping a few back for garnish)and oil to a blender and blend until smooth.
Add the chicken to a cold frying pan, skin side down and place over a medium heat. Cook until the skin is crispy. Turn and finish cooking.
Blanch the broccoli.
To assemble the dish, randomly place the main ingredients on the plate and drizzle wither the dressing. Add the toasted nuts.