Februarury News from Neil in The Curlew kitchen

Rye smiles all around? Neil on Feburary food...

While the accolades come flooding in, The Curlew’s Head Chef Neil McCue has to knuckle down. Neil talks us through some February additions to The Curlew menu…

“With the Rye Scallop festival running between the 12th and 20th February, we thought what better time to put all that wonderful South Coast seafood to good use. We sear our scallops and serve with a smoked haddock and wonderful, earthy artichoke/bacon cream. The mallard season has just over a fortnight to run. On our main course, we confit the leg, poach the breast and dust with an orange salt. We make the orange salt by drying the skin of a blood orange and infusing salt with the powder. Mallard is served with golden beetroot, which is slightly sweeter than candy cane or red beetroot, and caramalised blood orange. I always try and leave a trace of Yorkshire on my menu so this month, there’s forced rhubarb. It’s described as forced because its grown in Yorkshire inside over winter. Being from Yorkshire, it is, of course, fantastic.”