DIY

Ok, so the fourth lunch course that I skipped in the previous post was definitely an experience…

We had already heard the occasionally beeping of timers around the restaurant but hadn’t really paid too much attention to them – but when we were presented with our very own squeezy bottle of hay infused oil and timer we understood that we were in for a spot of self catering!

So we had the oil and timer, and then a plate of fresh greens: baby spinach, lovage, parsley and some salad leaves and a knob of thyme butter was brought out.  

A brief moment (just long enough to get a photo) later a very hot cast iron plate was brought out – next to the plate was a very fresh egg and another cracked egg shell filled with sea salt. 

We were given our instructions:  hay oil on one side of the hot plate; crack egg into oil, set timer for 1 minute 30 seconds and then wait…

When the timer rings, put the herb butter on the other side and then wilt all of the greens in the melting goldenness…

30 seconds or so later a sous-chef appeared to spoon over a yoghurt and cep powder (they never mentioned this ingredient but we could definitely taste its sweet pungent flavour) and then it was time to crumble over the curls of crisp potato and enjoy!

And when I say enjoy – you have never, ever had a fried egg that you have cooked yourself that has tasted that good!  It was literally unbelievable that something that simple, cooked that quickly, with those few ingredients could pack that much subtle flavour and satisfaction…

I have a feeling that I might have to have a go a recreating this dish at home time soon!

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