This morning started off with a cooked breakfast, eggs, canned tomatoes, bacon, hash browns. English breakfasts are one of the few meals we can boast about- very few breakfasts compare.
I found out today that the chef I was meant to be working with has come down with covid- so I’ve been frantically sending messages to friends seeing if I can find a spare pair of hands to help me this weekend- as I alluded to yesterday, that is harder done than said- I might have to try and run the kitchen this weekend with just me and a kitchen Porter, I’m hoping it doesn’t get to that.
I put in my veg and meat order in for the Sunday roast- so hopefully I can squeeze in as much prep as possible in before Sunday morning- I always struggle to visualise how much veg weighs- what does 20kg of carrots look like? I have no clue, I pulled the number out of thin air- and just going to stick with it.
Me and Emma took a visit to our favourite local restaurant in the evening, Folkestone Wine Company, a small bistro ran by a husband and wife, David and Polly, the food is pretty much always great here, it’s a constantly evolving seasonal menu, with a bit of a french leaning.
This dish was a highlight for me, John Dory on the bone, with blood oranges in a fermented fish dressing, and a sauce which I assume is a bisque derived from the shells of the lobster that featured on the menu last week. It was unapologetically fishy, the blood oranges offering a slight balance in their acidity.
Jakob Grant (he/him) is a chef living in Kent and working between London and Kent. We are so excited to share his food journals at Fortified Gazette this week. You can find him on his Instagram here.