Supporting our Local Producers

Whether you’re serving a hot fork buffet or a three-course, sit-down gala dinner, food is one of the most important parts of any event. Here at The HAC we believe that sourcing the finest ingredients from ethically-sound, local suppliers is the first step in creating truly fabulous menus.

We asked one of our chefs, Billy Cronin, to share with us details of some of his favourite suppliers to give you an idea of the quality of food your guests can expect to be served at an HAC event. We also asked him to create some seasonal recipes based on dishes from our menus so you can test out some of his meals at home. Enjoy!

Dairy

‘We like to champion British cheese wherever possible, and one of our favourite suppliers is West Horsely Dairy,’ says Billy. ‘They make a fabulous cheese called the Sussex Charmer, which is a British take on Parmesan. We also get some fantastic goats’ cheeses and curds from them as well as a delicious Brighton Blue – a personal favourite of mine.

Meat

‘One of our biggest suppliers for meat is the Red Tractor-approved company, CMB Foods Ltd. Their chicken comes from farms in Shropshire and is second-to-none, as is their beef which comes from Guildford. All of their pork sausages are made with Freedom Foods British Pork and their lamb is reared right on our doorstep in farms in Kent and Surrey.

Specialist meat and fish

‘For our venison and game we turn to IMS of Smithfield. It takes great care to get game right when cooking it, so it’s imperative to have the best birds possible.

‘A quality fish purveyor, Upstream Seafoods is where we source our Cornish and Scottish seafood, including farmed salmon and cod.

Unusual extras

‘Nurtured in Norfolk is a fantastic supplier of micro herbs, flowers and cresses. Used sparingly and cleverly, these ingredients add colour and most importantly flavour to our dishes from desserts to starters. The company is run by two ex-chefs so they understand why quality and consistency is a must with any supplier.’

The recipes

Baked Brighton Blue Cheese Custard with Red Pippin Apples and Kentish Cobnuts

Ingredients

Custard

400g Brighton Blue cheese, cut into small pieces

600ml whipping cream

8 eggs

Cobnut crumble

50g cobnuts, peeled and chopped

60g oats

40g ground almonds

40g flour

Honey

80g butter

1tsp chopped thyme

Puree

4 Red Pippin apples (available from October to December), peeled and chopped into pieces aprox 2cmx2cm

50g butter

Pinch sugar

2 sage leaves

Method - Custard

1.      Pre-heat your oven to 90C.

2.      Gently warm through the whipping cream in a saucepan. Once the cream has begun to simmer, add the blue cheese. Remove from the heat and whisk until the cheese has entirely melted.

3.      Using a handheld blender add in 6 egg yolks and 2 whole eggs until combined well.

4.      Line a small tray with cling film and pour the custard mix in. Bake in the oven for 1 hour. When cooked it should still wobble. Leave the custard in the fridge overnight to set.

Method – Cobnut Crumble

1.      Preheat your oven to 180C.

2.      Melt the butter with the thyme and honey. Then mix in the dry ingredients and place on a baking sheet on a baking tray and put in the oven for 5 minutes.

3.      Once the crumble mix is golden, remove from the oven and allow to set. Once set, break up into crumbs.

Method - Puree

1.      Add your apples and butter to a pan and heat on the hob.

2.      Add your sugar and sage and cook quickly – ensuring not to burn your apples – but browning to give a nice flavour.

3.      Once the apples are soft, blend in a food processor until smooth. Add a little extra butter if necessary.

To serve

Cut your custard into wedges. (You can reheat in a low oven if you want to serve it warm.) Place it on a plate and sprinkle over the crumble and a garnish with a dollop of puree and finely-sliced raw apple.

Kentish Lamb Shepherds’ Pie

Ingredients

1 boneless lamb shoulder

2 stick celery

2 white onion

1 large carrot

Pinch of rosemary

1 litre lamb stock

100ml red wine

40ml balsamic vinegar

1tbsp red currant jelly

Handful chopped mint and parsley

Method

1.      Pre-heat your oven to 160C.

2.      Season the lamb shoulder while a large pan heats up, then brown off your meat.

3.      Place in an oven-proof dish, cover with lamb stock, red wine, rosemary and balsamic vinegar

4.      Cover and cook for 3 hrs.

5.      Finely dice the vegetables and cook in a saucepan until soft and set to one side

6.      Once the lamb is tender remove from the dish – and place to cool slightly. Pour the cooking liquor into a pan and reduce by half. Once the jus has become thicker and rich add a spoonful of redcurrant jelly. Set aside. Increase your oven temperature to 190C.

7.      Shred the lamb shoulder and mix in with the diced veg. Add some of the reduced cooking liquor, season, and mix in chopped mint and parsley.

8.      Spoon the mix into a bowl and top with smooth mash potatoes.

9.      Put your dish back in the oven and cook until golden brown.

To serve

Serve with some buttered, seasonal vegetable such as kale.

Roasted Pumpkin soup with sage and toasted pumpkin seeds

1.2kg of pumpkin, diced

5 banana shallots, peeled and thinly sliced

50g of unsalted butter

1 litre chicken stock

Handful of sage, separated into chopped leaves and whole stalks

300ml of double cream

1 nutmeg

6 sprigs thyme

1tsp table salt

Dash of oil

Method

1.      Season the pumpkin and coat lightly in oil and mix with a few sprigs of thyme.

2.      Melt butter and begin to sweat down the shallots. Grate the nutmeg into the shallots, and keep cooking until the shallots are translucent.

3.      Add the pumpkin to the pan with sage stalks and the chicken stock.

4.      Bring to the boil and simmer for 10 minutes.

5.      Blend in a food processor until smooth adding cream as you go.

To serve

Serve with toasted seeds and chopped sage.

Get in touch

If you want to discuss any ideas you have for the menu at your next event at The HAC, please don’t hesitate to get in touch with our Events Team on 020 7382 1533.