Hentley Farm Part 2

HI FOODIES! PART 2 OF OUR FREAKING INSANE VISIT TO @hentleyfarm 

That cover photo (snack)- Green Tomato Stracciatella Marigold Rye. This one has to be the most aesthetically pleasing dishes. 

When biting through you’ll not only be kept interested by the flavour, also the ever changing texture. The firm, juicy acidity of the tomato. The creamy, soft texture of the stracciatella and the crisp, earthy flavour of the rye base. Perfection in a mouthful. 

(Palate cleanse)

The next snack was brought out by sous chef @chef_kylebowett who advised us that this is his personal favourite. With this sort of endorsement I was extremely excited to try it. 

Oyster Mushroom and in house XO. Stop for a sec here. Do I need to say that the XO was made inhouse? TBH I would presume they make almost everything in the Hentley Farm kitchen. You should too.  The flavours are strong here! Your palate will be inundated with flavours, you will be seeking out the safety and neutrality of the Oyster Mushroom. This is GOOD! This is your tastebuds doing their job. The kitchen god game is strong. I see what they’ve done here, once again, they’ve blown me away. 

(Palate cleanse)

This is why a palate must be cleansed. Following on is the last snack. The ever so plump and delicate Oyster, Red Wine Vinegar and Shallot. A dozen of these thanks.  The salty oyster married with the sweet acidic flavours of red wine vinegar, simple yet effective. This is what I love about chefs! It doesn’t have to be elaborate to be perfect. I sit here writing, all the while shaking my head at the brilliance. 

(Palate Cleanse)

Finally, for today, Kingfish, Chickpea, Sesame, Soy. Remembering the way this dish danced on my tongue brings me joy. Goosebumps even! Sesame seeds added the texture, yes. Another component is the way the flavours interacted with the delicate kingfish, the earthy chickpea and the I’m here to make a statement, soy was magical. 

(Palate Cleanse)