Cocktails, Hen Nights, Mother’s Day and more.

We’ve been busy as ever here getting geared up for a number of events over the month of March. We’ll be in the field, in the hills and by the river over this month with our cocktail barmen doing some exclusive parties, our private chefs delivering fine dining in some amazing Country Houses and our events team serving the hungry hordes at the Point to Point races.

Gill and Michael have been enjoying some relaxing time with my Brother and his family in New Zealand. They’ve brought me back some amazing spices like Horopito – a lovely peppery bush plant. They’ve also placated me with some excellent Patagonia Chocolates from Queenstown – Wasabi flavour… you can see I’m a fan of the spicy end of the flavour spectrum.

We’ve also recently been reading a couple of handy cookbooks:

Essence: Recipes from Le Champignon Sauvage,  David Everitt-Matthias

Letters to a Young Chef: The Art of Mentoring – Daniel Boulud 

I’m in the midst of building up a fresh young team of waitresses, commis and admin staff who have joined us as part of our recent expansion. Both these books are fantastic documents that aid in personal development but the first book I ask young chefs to read is:

Kitchen Confidential – Anthony Bourdain 

If only because I found it so inspiring personally and Bourdains writing is engaging and incendiary. Maybe not the worlds best chef but he really know’s how to bing to life the hustle and bustle of a busy kitchen.

So Mother’s Day is upon us and Ochiltree’s Dining is fully booked. We have a great menu on and complimentary Bucks Fizz for Mother’s to enjoy upon arrival. It promises to be a great day!


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