MEET Our Chefs To bring our cheeses and 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 Spring and one for Summer.
SPRING/SUMMER 2024 CONTENTS
02. HELLO FROM RORY LARKIN 03. MEET OUR CHEFS 04. SPRING INGREDIENTS 06. WILD MUSHROOM & BRIE TART BY LEWIS BROWN 08.
WARMING UP Seasonal Sales
LEWIS BROWN This 25-year-old chef from St Austell, Cornwall, has been at Edie’s in Carlyon Bay for three- and-a-half years. He was a 2022 South West Chef finalist and best dessert winner. He is a chef who is deeply passionate about food and drink.
LAMB MEATBALLS & CAPRICORN GOATS CHEESE BY SAM LOMAS 10. CAPRICORN GOATS CHEESE CROQUETTES BY RORY LARKIN 12. CARIBBEAN BAKED CAMEMBERT BY MICHELLE TRUSSELLE 14. INTERVIEW WITH LEWIS BROWN 16. SUMMER INGREDIENTS 18. CRISP BREADED CAMEMBERT WITH CITRUS SALAD BY MICHELLE TRUSSELLE 20. CAVOLO NERO LINGUINE WITH CAPRICORN GOAT’S CHEESE BY SAM LOMAS 22. BRIE SOUFFLÉW WITH PEA CREAM BY LEWIS BROWN 24. CAPRICORN GOATS CHEESE AGNOLOTTI WITH SUMMER VEGETABLES BY RORY LARKIN 26. CRICKET ST THOMAS
S easons, Seasonally British Menus, by Cricket St Thomas, is a celebration of local ingredients showcased through creative recipes from three award-winning chefs all featuring Cricket St Thomas cheese — Capricorn Goats, Brie and Camembert. Made in South Somerset with locally sourced milk, Cricket St Thomas cheeses are perfect to stand on their own on a cheese board or be featured with other ingredients to create a memorable starter, main or even dessert. Whilst cheese is often considered an added ingredient, the following recipes were crafted to truly hero a Cricket St Thomas cheese by pairing it with seasonal ingredients that flourish across the country in Spring and Summer. Chefs have been celebrating seasonality for years and this is a movement we will see grow as we become more mindful of the environment, diners more regularly look for menus that feature ingredients
that are local and in season and freshness and quality are non- negotiable priorities for operators. The value of using local, seasonal ingredients is something that is a core principle for chefs in their menu creation and this aligns with Cricket St Thomas ’ ongoing commitment to protecting brand provenance and being proud to be 100% British. I really appreciate my trips to my local greengrocer and seeing what ingredients are on offer. Asparagus and wild garlic are two of my go- to ingredients when they are in season. 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.
CHEFLEWISBROWN
SAM LOMAS Head Chef at Glebe House in Devon, Sam started his cooking career at Hugh Fearnley- Whittingstall’s River Cottage where he developed a passion for cooking in tune with the seasons. He was the youngest chef to reach the finals of BBC2’s Great British Menu, season 17 in 2022.
SAMLOMAS
MICHELLE TRUSSELLE Born and bred Londoner,
Michelle Trusselle has come up through the kitchens of some of London’s most classical fine dining restaurants. More recently, she has looked to the Caribbean food she grew up eating as inspiration for her London-based supper club concept, Myristica.
RORY LARKIN Development Chef, Lactalis Professional
CHEFMICHELLETRUSSELLE
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