Award winning Thai Chef Suree Coates of the King and Thai in Broseley, Shropshire is set to launch an all-British producers menu to celebrate British Food Fortnight (September 19th – October 4th 2015) See below for our Sample daily menu.
The King and Thai was recently crowned ‘Midlands Restaurant of the Year’ by Waitrose Good Food Guide and Chef Patron Suree Coates has previously been crowned UK Curry Chef of the Year and South Asia Chef of the Year. She champions regional and British produce on her Thai menus, with much of the garden produce grown in her own gardens and locally at Apley Estate, a rural estate, which can trace its origins back to medieval times, where they grow produce in their Victorian walled gardens covering over 4 acres including in the restored Victorian greenhouses.
Phil Allen Head Gardener at Apley Estate commented “We are undertaking a huge restoration
project at Apley Estate, returning the British made teak greenhouses to their former glory, as well as the walled gardens, which have been largely untouched for over 50 years – Lord & Lady Hamilton have started this project and are investing in its restoration – I am delighted to be part of it, and working with Chef Suree has been a real eye opener – We grow produce for our own Apley Farm Shop nearby, but working closely with Suree with her knowledge of produce, passion for flavours and demands for speciality produce for her The King and Thai Restaurant means we can help by sourcing speciality crops to cultivate specifically for her, some which were discovered hundreds of years ago, like our heritage tomatoes that have outstanding flavour – nothing like ones you buy in some supermarkets today – We are also growing fresh Thai basil, lemon basil, crystal lemon cucumbers, and coriander inside the greenhouses, alongside squash, pumpkins, artichokes, beetroots and ten different types of Spring onions, as well as fresh fruit for her renowned desserts, and of course decorative flowers and micro herbs for Thai dishes – All being largely organic means the flavour is outstanding – one thing we may struggle to grow is rice – but we have no problems with Thai chillies – a mainstay of Suree’s fragrant flavours.”
Chef Suree also sources her meats from her local Butcher Simon Gibbons, fresh fish personally selected from Birmingham Fish Market, and even her plates are being hand made locally “I love fresh produce” enthuses Chef Suree “being self taught in Thailand when I was a child I had to cook for the local monks, and so we used everything we could find from the land and fish from the local river to make fresh, flavorsome and healthy dishes for the monks and my family and eventually almost the whole village – so growing our own and foraging come second nature to me – Thai food is all about the freshness and the closer it grows to the kitchen, the fresher it is.” Continuing “Shropshire offers a wonderful larder of fresh produce and innovative producers, which contributed to the high number of Michelin Stars the County has celebrated – British Food Fortnight is a perfect time to help raise awareness of the UK’s diversity and we look forward to serving our all British Menu, even British grown chillies and sustainable British fish including British Cray fish instead of Asian Prawns.”
The ‘All British Food Fortnight’ Celebration menu will be serving daily from September 19th-October 4th. All items refreshed daily and individually priced as Specials subject to avaiablity. Book early.
Chef Suree Coates will be hosting a special dinner on Wednesday September 30th to help celebrate British Food Fortnight and will be welcoming guests including Phil from Apley Walled Garden and other suppliers who will be showcasing their produce”
British Food Fortnight Sample Daily Menu
Menu served during British Food Fortnight September 19th-October 4th.
Tuesday-Friday Dinner from 6.00pm. Min 2 Courses £18.95.
Saturday Dinner Min 3 Courses £24.95.
Nibbles included – then choose your starter, mains and desserts.
ALL produce sourced from Apley Country Estate and Gardens nearby, as well as our specialist suppliers, and our own gardens. We will not be serving rice or Thai prawns during British food fortnight on this menu. All chillies used are British grown.
Nibbles (served as a pre-starter to all meals)
Organic grown mixed potatoes and beetroot with herbs wedges from Apley Country Estate wall garden.
Shropshire pork crackling with homemade spicy apple sauce
Organic Apley Estate creamy pumpkin soup with crunchy mixed herb crouton
Thai spicy tom yam British crayfish tail soup with wild mushroom
Mixed vegetables from Apley garden in light tempura butter with sweet and sour vinaigrette
Tender slow cooked Shropshire beef with homemade panang curry paste
served with creamy mash
Pan roasted Wild Duck breast with homemade plumb sauce and wild mixed berries served with creamy red cabbage (£3.00 supplement)
Pan steamed cod loin with brown ship served with Tom Kar broth, (home grown lemon grass, British chilli infused) and Apley garden cabbage
Apple and mixed berries crumble with Chef-made custard ice cream
Classic bread and butter pudding with fresh cream
Free range Shropshire egg crème caramel with poached pear
All dishes subject to availability. Menu served Tuesday-Friday Dinner Min 2 Courses.
Saturday Dinner Min 3 Courses. When its gone its gone! Our Al La Carte menu also being served. Please advise on any food allergies at time of booking, and ordering.
Email your bookings Here mentioning ‘British food Fortnight Menu’ or call 01952 882 004
Why not join us for a special celebration dinner? Full details of the British Food Fortnight Dinner Here