Spring to the Kitchen with Chef Darrel Wilde
Spring is finally in full swing and we are now, more than ever, ready for a seasonal refresh in Reflections at Alexander House. After a long Winter season, Chef Darrel Wilde has curated a fabulous new menu, now being served in Reflections, packed with Spring sensations. Expect the freshest, locally sourced ingredients, colourful, beautiful dishes and taste explosions sure to leave you feeling just how we do Spring in Reflections.
We sat down with Darrel and asked him all about his inspiration for the new Spring menu, favourite ingredients and colours to use this season as well as his favourite dish on the menu. Hear all about what Darrel had to say below:
Darrel is loving blood oranges this Spring, a key ingredient in his favourite Spring Starter in Reflections, Beal’s Sussex Mangalitsa Coppa. Air dried for three to four months, not too far from our House, at Beal’s Farm in Kent, the fresh Mangalitsa Coppa is marbled in texture with a creamy melting taste in the mouth. Paired perfectly with Pevensey Blue Cheese, again sourced locally, from yes, you guessed it, over in Pevensey! As well as some tenderstem broccoli and blood orange segments for that all important citrussy sweetness.
You can try Darrel’s favourite Starter or go for something else from the new Spring menu in Reflections, take a look here.