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Lunch at Kasbah Tamadot
With The Lodge now closed after a busy winter season, the team are having a well-deserved rest, as well as getting themselves prepared for the summer when The Lodge opens again in June. For our chefs, this is the perfect time for them to start coming up with new culinary ideas and to take a moment to think about and review the supply chain process.
Head Chef, Hugh Millard, has been busy exploring more options for providing more sustainably sourced meat. At the moment, the team work exclusively with a local butcher who supplies everything they need, but Hugh is going that extra mile to get in contact with each farmer directly to fully understand the animal welfare and the process the meat has gone through from farm to fork. Hugh recently visited a small free range pig farm an hour or so away from The Lodge where the farmer breeds Mangalitsas, a heritage woolly pig. Not only will this establish relationships with local suppliers it will also help diversify the offering on the menu and promote a 'nose to tail' way of eating.
This philosophy of limiting the amount of wasted food continues to be developed at The Lodge. The chefs have begun using a Big Green Egg which is a revolutionary new type of BBQ. This means that the team can slow cook and smoke lots of great quality and lesser used cuts with incredible results. Hugh told us before the end of season he had two racks of lamb ribs and pork belly smoking away ready for the staff BBQ. The plan is for the staff to try some of these new cuts of meat to get their feedback before they get used on the menu this summer. Next up, a meeting with a local chicken farmer in a few weeks' time and to start foraging for wild garlic!
This commitment to sustainably sourced food is something that continues to be at the forefront of The Lodge and all the menus across the Virgin Limited Edition collection. Working with local suppliers and businesses such as the Sustainable Restaurant Association help us to continually review and improve our practices and we're proud to promote luxury cuisine that does not compromise sustainability.
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