FOOD & DR INK
Madefromscratch E xciting things are happening in a kitchen over in Hildersham, where a celebrated chef has taken the reins of an old village ago, with an eclectic, stylish new look and new food concept: Scratch Kitchen. Food-wise, the ethos is all about farm to fork, utilising super-fresh, super-local produce. The menu changes weekly, Images Chef Gael Lecolley (pictured right) and his wife recently took the reigns of a Hildersham pub, introducing new food concept, Scratch Kitchen
pub. Once a well-loved local, the Pear Tree Inn closed unexpectedly six years ago to the dismay of the villagers, who launched an ultimately unsuccessful campaign to save and run it themselves. All was quiet until the spring of last year when acclaimed French restaurateur and chef, Gael Lecolley, and his wife stumbled upon the pub by chance. “It was purely by accident,” says Gael, “but it called to us somehow. My wife, Cat, swore she would never open another restaurant, yet here we are a year later! C’est la vie.” After a smart refurbishment, the pub reopened as Pear & Olive a few months
sometimes even nightly, with everything created from scratch the way it used to be and should be, according to Gael. “This is what excited me about being a chef. We are agile and able to be totally creative and in the moment. I pick my seasonal fruits and vegetables, and base my menu on what I find that day or week and what inspires me,” explains Gael. “Neighbours bring me apples and voila we have tarte tatin on the menu that evening. It is all about creative expression through food and the senses.” Expect great food, Sunday roasts, jazz music and roaring log fires.
53
C A M B S E D I T I O N . C O . U K
J A N U A R Y 2 0 1 9
Powered by FlippingBook