RORY LARKIN Development Chef, Lactalis Professional
CELEBRATING
the Changing Seasons
CONTENTS ISSUE N 0 3 2025 03 WELCOME FROM RORY LARKIN
W elcome to the 2025 edition of Seasons, Seasonally British Menus, By Cricket St Thomas. This publication is a celebration of Cricket St Thomas cheese when paired with local ingredients that flourish around the country across all four seasons. This year, we’ve packed the issue with 16 recipes – four recipes for each season — that cover a cross-section of starters, main courses and desserts. At the heart of each dish is our Somerset’s Cricket St Thomas cheese — Capricorn Goat’s, Brie and Camembert. The authentic taste of hand-turned, traditionally ripened soft mould cheeses pairs perfectly with fresh seasonal ingredients. Using quality ingredients can not only add a unique flavour to a dish, but it also creates a point of difference for your venue. The recipes in this edition have been crafted to suit the pub and restaurant channels. They are versatile and adaptable and are intended to serve as a springboard to inspire your own dishes where Cricket St Thomas can feature. As well as adding layers of flavour and texture to a dish, placing soft mould cheeses as a star ingredient can premiumise usual dishes like salads, pastas and risottos. We believe cheese deserves its moment in the spotlight.
At Cricket St. Thomas the promotion of sourcing locally and seasonally is a core value and reflects our commitment to British provenance and quality. In today’s foodservice landscape, embracing seasonality is more vital than ever. In a world of ongoing challenges, using seasonal ingredients offers a range of solutions from participating in sustainable practices to delivering quality flavour and freshness to your diners. I personally gravitate towards using fresh, seasonal ingredients to influence the dishes I create for Cricket St Thomas. At the start of spring, I find myself turning to ripe asparagus in late spring, and a perfectly ripe tomato in the summer is a flavour gem. Then as the weather changes, I lean towards more earthy ingredients and enjoy working with butternut squash and end of season pears. There’s so much versatility in seasonal ingredients, and when they are harvested, that is when I find myself being truly inspired to create new and exiting recipes. We hope these recipes encourage you to create delicious dishes to feature on your menus that your customers will enjoy. We’d love to see your own seasonal interpretations. Please share your Cricket St Thomas creations with us on Instagram tagging @lactalisprofessional_uk!
RECIPES
- SPRING - 04 SPRING INGREDIENTS 06 BRITISH SPANAKOPITA WITH BRIE 08 WHIPPED GOAT’S CHEESE & PEA TOAST 10 CAMEMBERT BRULÉ 12 S TRAWBERRY & GOAT’S CHEESE PAVLOVA
- SUMMER - 14 SUMMER INGREDIENTS 16 BRIE & CHIVE SCONES 18 C RISPY GOAT’S CHEESE RISOTTO CAKE 20 CRISPY BRIE CAESAR 22 SMASHED GOAT’S CHEESE & SUMMER SQUASH TACO
- AUTUMN - 24 AUTUMN INGREDIENTS 26 B AKED BRIE & HONEY GLAZED BACON MUFFIN 28 CAMEMBERT STUFFED FLATBREAD 30 TRUFFLE BAKED GNOCCHI 32 W ARM BRIE & TOASTED ALMOND BAKEWELL
- WINTER - 34 WINTER INGREDIENTS 36 GOAT’S CHEESE RAREBIT 38 TORCHED GOAT’S CHEESE & SQUASH ORZOTTO 40 C RISPY POTATO & GOAT’S CHEESE DUMPLINGS 42 CAMEMBERT BAKED ZITI
- CRICKET ST THOMAS - 44 CRICKET ST THOMAS CHEESE MATURATION 46 CRICKET ST THOMAS PORTFOLIO
ISSUE N 0 3 2025 | 3
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 2
Made with FlippingBook Digital Publishing Software