Ronnie's Restaurants

The time to reflect on one of our favourite ingredients has come as we say good-bye to English asparagus. With such a short window of opportunity, we’ve perhaps been guilty of over using it. It is so easily done as it is incredibly versatile and always seems to add a new dimension to a dish, it also serves as a gentle reminder that the grey months are behind us.  A particular highlight from this season was a little creation David put together using Sweetbreads, asparagus, broad beans and peas. It screamed “look what’s just come into season”, whilst feeling fresh, vibrant and healthy.

As we say goodbye, we also welcome a host of new produce to our larder and fridges. Large Cornish plaice have been arriving from Cornwall, some weighing in at over 2kg. Their delicate, white flesh has been offered up with cockles and courgette puree, just delicious.

Searching out suppliers and forming special relationships with them is fundamental to ensuring we have access to the finest produce available. Our local Butcher in Thornbury, Traditional Meats often sources rare breeds, but never holds more than a carcass or two at any one time. We always get the first offerings and this week we have rib of Dexter beef from Cornwall.  The marbling or internal fat is incredible and it is served with  roast potatoes, beetroot and horseradish. In keeping with our modern culinary twist, the roast potatoes are cooked in veal dripping and the beetroot is spiced with cumin.

Another hugely exciting product to find it’s way into our fridges is Iberico Pork. A local importer, based in Almondsbury called Mevalco, came knocking on our door armed with a catalogue of the finest Spanish produce, he explained how he had managed to setup a supply route of fresh Iberico Pork. We opted to give him a go and served up the loin to rave reviews, we also offered up Pimientos de Padrónas as a bit of fun to see who would get the firecracker, and now we have moved on to Iberico Cheeks. They have to be tasted to be believed!

Whilst we have a menu written for the chef’s table, there is nothing the kitchen enjoys more than being asked to cook ‘off piste’. We have a team of chef’s, passionate about their cooking, equipped with a modern kitchen and stocked with the best local, seasonal produce and they want to cook for you.