that would work well in a soufflé. And with the leftovers, we made ourselves a lovely dinner that evening. We pané the rinds in breadcrumbs and deepfry until crispy. At Edie’s, the menu changes every month and always features five starters, five mains and five desserts. There are specials as well as a cheese board that changes. For Lewis and the head chef, it’s important to keep the menu fresh and utilise seasonal ingredients and they maintain good relationships with their local suppliers looking for consistent quality and reliability. Their inspiration comes from anywhere and everywhere that would be expected, social media platforms like Instagram, food events, dining out and even roaming the
CULINARY DISCOVERIES AT EDIE’S With Lewis Brown
‘‘Brie is often underrated, but when I tasted the Cricket St Thomas Brie, I thought it had a really nice flavour to it and thought it would work well in a soufflé.’’
You can always expect seasonal, local food at Edie’s in Carlyon Bay, Cornwall. Featured in the Michelin Guide, Edie’s is a family restaurant with local produce, high quality food and great service at its heart. “We always have soufflé on the menu,” says Lewis Brown of Edie’s in Carlyon Bay. “We always have one cheese soufflé and one dessert soufflé,” he says. It’s clear that’s why he has chosen the dish as one of his recipes – using Cricket St Thomas Brie featured with a pea cream and blanched courgettes. Lewis loves the idea of playing around with a standard dish and seeing how he can elevate it or make it different by changing up the ingredients. Using brie for a soufflé isn’t necessarily the go-to choice for a chef as it’s often seen as bland, however Lewis felt differently. “Brie is often underrated, but I tasted the Cricket St Thomas Brie , I thought it had a really nice flavour profile with a hint of tanginess and a light mushroom flavour and a rich creaminess
supermarket aisles, but the pair particularly find enjoyment in collecting cookbooks- old and new. “Me and the head chef have a large cookbook selection—I have over 200 cookbooks, ” says Lewis. “We take inspiration from them.” With menu items ranging from French classic to curry, the small team at Edie’s welcome regular customers who enjoy a warm atmosphere and can also peruse through the cookbook collection. It’s the ingredients that get Lewis excited, and how they come together in a dish. From the age of 8 he remembers cooking with mom who was a cake baker,
and cooking pancakes with his gran. “I used to cook three-course dinners and put on dinner parties at my gran’s house,” reminisces Lewis. He remembers seeing Jamie Oliver on Channel 4 and loved watching him go into his garden and picking ingredients to use in his dishes. Years later, Lewis is still excited about ingredients that are home grown and seasonal, saying one of his favourite ingredients to work with is Mackerel as it’s prevalent in Cornwall. One day, he hopes to own his own restaurant with a garden where he can harvest ingredients for his menu.
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 14
SEASONS - SPRING/SUMMER 2024 | 15
Made with FlippingBook Digital Publishing Software