MEET Our Chefs To bring our cheeses and Britain’s seasonal ingredients to life, we’ve teamed up with three talented and award- winning chefs from around the UK who have created two incredible dishes—one for Autumn and one for Winter.
AUTUMN/WINTER 2024 CONTENTS
02. HELLO FROM RORY LARKIN 03. MEET OUR CHEFS 04. AUTUMN INGREDIENTS 06.
TAP INTO the Turning Seasons
JOSEPH FALLOWFIELD Joseph is the head chef at Fallowfields, located within Housel Bay Hotel in Cornwall. He has won 3 AA Rosette Awards for Culinary Excellence 2023-24. Throughout his culinary career, Joseph has worked with the likes of ex-Michelin starred chefs, Stuart Eddy and Alan White. JOSEPHFALLOWFIELD
CRUMPET, BRIE, BLACK GARLIC PURÉE, WATERCRESS BY NATHAN JOHNSON 08.
CAMEMBERT TARTIFLETTE BY JOSEPH FALLOWFIELD 10.
GOATS CHEESE MOUSSE, GINGERBREAD, BEETROOT, ELDERFLOWER GEL BY TOM BENNETTS 12. GOATS CHEESE & SQUASH PITHIVIER, PICKLED WALNUT PURÉE BY RORY LARKIN 14. INTERVIEW WITH JOSEPH FALLOWFIELD 16. WINTER INGREDIENTS 18. BEETROOT RISOTTO, GOATS CHEESE CRUMBLE, HAZELNUTS BY TOM BENNETTS 20. CRISPY BRIE, FIG PURÉE, CANDIED ALMONDS BY NATHAN JOHNSON 22. SHALLOT TARTE TATIN, BRIE, CARAMELISED PEAR BY RORY LARKIN 24. CAMEMBERT, BLACK GARLIC ICE CREAM, CANDIED WALNUTS, APPLE BY JOSEPH FALLOWFIELD 26. CRICKET ST THOMAS
W elcome to our second edition of Seasons, Seasonally British Menus, By Cricket St Thomas. This publication is a celebration of local ingredients that flourish across the country in Autumn and Winter, showcased through creative recipes all featuring South Somerset’s Cricket St Thomas cheese — Capricorn Goat’s, Brie and Camembert — from three incredibly talented chefs. We’ll be speaking with Joseph Fallowfield, head chef at Fallowfields in Cornwall about how the different seasons impact his recipe creation, and how he utilises local ingredients in his menu. Cheese can add a unique flavour to any seasonal meal, and create a point of difference from other ingredients. Seasonal ingredients greatly influence how a chef is going to craft his or her menu. It often inspires them to put their own twist on a classic or re-create a dish that needs to evolve with the changing tastes of their customers. With seasonal menus also comes freshness and quality, which is a must for operators. The value of using local, seasonal ingredients aligns with Cricket St Thomas’ ongoing commitment to
protecting brand provenance and being proud to be 100% British. Whilst cheese is often considered an added ingredient, there is an absolute place for it centre stage as it can add richness and layers of flavour to a dish. In Autumn and Winter, I find myself turning to more ‘earthy’ ingredients. Some of my favourite ingredients to use across these final seasons of the year include butternut squash and pears which feature in dishes such as pithiviers and as an accompaniment to a tarte tatin. In the coming pages, not only will you find recipes from our featured chefs, but there are two recipes that I’ve created as well. Enjoy and please share your own Cricket St Thomas creations with us on Instagram tagging @lactalisprofessional_uk
NATHAN JOHNSON Nathan is the Senior Chef de Partie at the Royal Crescent Hotel in Bath. He attended the Chefs Academy for three years, working in Lainston House Hotel in Winchester and Manor House Hotel in Castle Comb. Nathan was awarded the prestigious title of Southwest Chef of the Year 2022. NJFOODSTAGRAM
TOM BENNETTS Tom is head chef at Driftwood Spars and has reached the semi-finals of the National Chef of the Year competition. Tom has also reached the finals of the Southwest Chef of the Year, solidifying his reputation as a top-tier chef. CHEF_TOMBENNETTS
RORY LARKIN Development Chef, Lactalis Professional
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