At Aston Manor we’re incredibly passionate about food and cider.
Towards the end of last year we decided to combine these passions and explore the possibilities of using cider as an ingredient.
Birmingham has a vibrant food scene with lots of independents popping up across the city so we’re on a mission to work with top chefs to make a range of dishes.
This week we’ve been really lucky to work with the incredibly helpful guys at Fleet Street Kitchen. This is a new restaurant come lounge bar with a great vibe. Their philosophy is ‘from farm to table’ which works hand in hand with ours ‘from orchard to glass’.
We set head chef Steve Wakefield the challenge of creating a spring dish using Kingstone Press and he came up with a fabulous British dish which we sampled on St George's Day – cider marinated lamb cutlets on a rosemary rosti with apple jus and cider sauce. Delicious.
If you’re in Birmingham over the next few weeks, we'd highly recommend heading to Fleet Street Kitchen to try it!
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