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  “I’m particularly interested in the slow-
cooked barbecue meats they do in Texas. It’s really primal cooking, just great cuts of meat and fish cooked with a rub, over fire and smoke.”
Elsewhere on The Sun Inn menu, the tone is modern British with Italian influences. There’s risotto primavera with mint, asparagus, pea, lemon and Parmesan alongside skirt steak with potato galette, sour cream, blue cheese, pickled shallot and more asparagus. Locally-grown baby carrots are on the menu served with cannellini beans, harissa yoghurt, coriander and served with flat bread, or you might be tempted by Dingley Dell pork saltimbocca with green bean, tomato and anchovy salad and lamb’s lettuce. To finish you could try a chocolate pavé with vanilla ice cream, or hazelnut semifreddo with a salted caramel
mousse and ginger meringue.
Jack’s culinary inquisitiveness has
taken him to other parts of the world too. “I’m particularly interested in the slow-cooked barbecue meats they do in Texas. It’s really primal cooking, just great cuts of meat and fish cooked with a rub, over fire and smoke. It’s very on- trend and a great way of cooking simply with plenty of flavours.” It’s a type of cooking he’s looking forward more regularly to offering once his kitchen refurbishment is complete.
It was travel that first opened Jack’s eyes to the possibility of becoming a chef too. “I went on holiday and stayed with my Nan who lived in China at the ‘
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