Deptford Sourdough Starter

For the starter: 150g organic stoneground wholemeal flour 150g lukewarm water Mix & tip into kilner jar. Leave for 2 days in a warm room. Bubbles should have starter to appear and it should have risen slightly. Discard about 3/4 of the starter keeping about 50g. Feed your starter by mixing in 100g of tepid water and then 100g of organic stoneground wholemeal flour. Repeat this process … Continue reading Deptford Sourdough Starter

Cured Salmon, Dill, Blood Orange, Marinated & Roasted Beetroot, Coriander Shoots, Radish

The first of our new dishes for January at The Guildford Arms Restaurant is a starter of cured Scottish salmon served with a fresh and vibrant salad and toasted walnut bread. The salmon is cured for 24 hours in a mix of salt and sugar, and flavoured with orange, star anise & fennel seeds. It is then rinsed in cold water, dried and sprinkled with mustard powder and … Continue reading Cured Salmon, Dill, Blood Orange, Marinated & Roasted Beetroot, Coriander Shoots, Radish

Smoked Haddock with Toasted Sourdough & Poached Egg

This is a wonderful breakfast dish if you want something filling but don’t fancy a fry up. Choose naturally smoked haddock as opposed to the dyed and artificially flavoured variety, the natural flavour is less intense and far more complex. There are lots of tricks to help achieve the perfect boiled egg. I prefer to keep my method as simple and clean as possible, so I avoid using … Continue reading Smoked Haddock with Toasted Sourdough & Poached Egg