At Birchall Tea we love to support restaurants that have the same commitment to quality and using the finest produce as we do. We were very lucky to recently spend some time at the wonderful Earl Of March country Pub & Restaurant in West Sussex. At the heart of the pub is Giles Thompson, head chef and owner. Giles is the former head chef of the Ritz Hotel London, and here produces fabulous food, where the emphasis is on local sourcing of ingredients and freshness of flavour.
Here Giles shares a popular dish from the restaurant using our Lemongrass and Ginger tea. Only the most elegant batons of lemongrass and delicate cuts of ginger pieces have been used and it is this focus on quality that ensures its good enough for Giles’ Salmon Trout dish.
The ingredients are below, we urge you to give it a try!
Ingredients:
200g Salmon Trout Fillet
Small bowl of Sussex Rapeseed Oil
1 knob of South Downs unsalted Butter
1 Birchall Lemon and Ginger tea bag
Asparagus stems
Sea Vegetables and Herbs: Sea Purslane, Sea Beet, Samphire
Salmon Caviar
Fresh Dill
