The word on the amazing food being created at Verveine is certanly spreading far and wide.
This week, a video and article appeared on BBC Food featuring David Wykes and his Milford on Sea restaurant.
The interview was carried out by Anna-Louise Taylor, and focuses on ‘deconstructed cuisine’ and how David is using different smoking techniques on seasonal ingredients.
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| click image to see full interview |
Anna-Louise discovers how he does a lot of smoking with a cold smoker "to control the flavour a lot more." He also uses a "smoking gun" to infuse a dish under glass, and he says; "We smoke things with dried elder flowers, berries, cigars, to give a different level of finish."
David is a fan of smoking anything from vanilla pods, fish, flour for bread, vegetables, lobster shells for bisque's through to langoustine shells to make oils, as it; "imparts a noticeable flavour".
David does not simply smoke some of his dishes, he is also known to include Smokey elements in some drinks, such as straws made from vanilla pods, or smoked seaweed-infused martinis.
David does not simply smoke some of his dishes, he is also known to include Smokey elements in some drinks, such as straws made from vanilla pods, or smoked seaweed-infused martinis.
Two things are guaranteed at Verveine. One: You will see something totally unexpected on the menu, and Two: The dining and taste experience will be somthing to savour!
We look forward to the day Verveine gain national recognition, surely it cannot be too far away.
Verveine Fishmarket Restaurant
98 High Street, Milford on Sea, SO41 0QE
01590 642176
www.verveine.co.uk
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