Honey gone wild

Honey is one ingredients that needs very little done to it. It can be used on starters, mains and desserts. It is fantastic but when you get it on the comb in a pure state it goes up a level to amazing.

I am lucky enough to work with some great local producers that are interested in what we do with the things they supply me with and also go out of there way to help you source unusual things.

Caroline from Staplefields organics is one of them who helped me with the wild nights that I have done at the restaurant and most recently this honeycomb that she lets go a little wild, it is something special.

The honey itself looks really dark but when it is out of the comb it is light in colour, it gives you the impression of a strong honey but it isn't. It is still sweet but very moreish not like your normal honey that can be too sweet and have an almost fake smell. 

How do you eat the comb? Just put it in your mouth and chew until you are left with the wax, or get involved with the fingers.

This is a dish I have put on the menu last week-

Brookland white duck- roast breast, confit leg, neck cannelloni, pan seared liver, spinach, sauteed potatoes and wild honey

This dish I think is what Due South is all about, we are using the whole beast in the elements of the dish all the way down to the neck and gizzards in the cannelloni, it is rustic but smart at the same time.  With game just around the corner this dish is the stepping stone to what is to come, my favourite season for cooking.