Cider maker and restaurant cook up spring collaboration

Aston Manor Cider has teamed up with new Birmingham eatery Fleet Street Kitchen to produce a cider infused spring recipe, featuring lamb cutlets and cider from Malvern apples.

Chef Steve Wakeman has worked with the cider producer to create a classic recipe using cider as a key ingredient.

The cider-marinated lamb cutlets use Kingstone Press cider to create the apple inspired marinade which is served on a potato and rosemary rosti with a roast jus and apple cider sauce.

Head chef Steve Wakeman, said:

"I welcomed the challenge to come up with a cider infused recipe, it's a great ingredient and I'm pleased with the result. Our philosophy at Fleet Street Kitchen is ‘from farm to table' meaning that we always endeavour to use locally sourced, fresh ingredients. The apples in Kingstone Press come from Malvern and our lamb is from Taste Tradition which has created a tasty dish using the best of British ingredients."

Last year saw the cider producer partner with Indian restaurant Pushkar, cocktail bar Nuvo and cafe Yorks Bakery.

More partnerships are planned for 2013 with the aim of producing a Birmingham Cider Recipe book.

Gordon Johncox, Managing Director, Aston Manor Cider said:

"Cider offers incredible versatility, not only in the varieties available to drink, but also as an ingredient in cooking due to the breadth of flavours available.

"We're excited to be involved with the vibrant food scene in Birmingham and are enjoying working with talented chefs across the city to showcase the possibilities of cooking with cider.

"As UK's largest independent cider producer we keen to show our support to other independent restaurants and bars in Birmingham and the food partnerships are a great way of demonstrating this."

The Kingstone Press marinated lamb cutlets will be available as a special at Fleet Street Kitchen throughout May 2013.

Author: ahmed