32
FOOD
TICKLE YOUR TASTE BUDS
A round up of restaurant news from across the country.
Catch of the day
The restaurant Catch, at The Old Fish Market in
Weymouth, has celebratied its first year of opening led by
Executive Chef Mike Naidoo. The menu at Catch focuses
on elegant, ingredient-lead dishes, with sustainability
to the fore. Only six months after opening, Catch was
featured in the Michelin Guide for its lobster bisque:
"When a seafood restaurant is on a quay, you can be sure
the fish is going to be fresh… and walking past the array
of ethically-caught seafood will get you in the mood. The
kitchen works with calm efficiency to create memorable
dishes," says Naidoo, "As we continue to explore and
develop the menu, growing our own ingredients,
working with more local and sustainable producers and
showcasing the most sustainable seafood, I'm confident
that Catch will continue to flourish. The world is
our oyster."
Catch was conceived with sustainability front and
centre, from supporting the tradition of small fishing
boats based at Weymouth Harbour, to being able to
measure its food miles in feet and inches. Owner Sean
Cooper was determined to create a circular economy
within Catch as well as its place in the local community.
Cooper adds, "We couldn't be happier with the progress
we have made in our first year, the teams of chefs and
front of house staff are outstanding and provide the
highest level of food and service. The Old Fish Market is a
historic building, part of the fishing industry of the town.
We're so pleased that we have been able to breathe new
life into this area."
As well as being featured in the Michelin Guide, Catch
was also recognised by the Weymouth Civic Society for
the restoration of the building and roof.
www.catchattheoldfishmarket.co.uk
Tradition with a twist
The George at Kilsby, near Rugby in the Midlands,
has reopened with a new team, a new look and
an exciting new menu. The traditional village pub
has been closed for a few years. After a complete
overhaul, it now offers a varied menu of Indianinspired
dishes along with popular pub favourites
such as burgers, wood-fired pizzas and grills. At the
helm will be accomplished Midlands-based chef Hari
Shankararkrishnamurthy, who takes over following an
investment by Star Pubs & Bars.
Chef Hari, as he is known, was classically trained in
India before spending six months at three Michelinstarred
Restaurant George Blanc in the village of
Vonnas in the Ain department of eastern France,
before going on to work at venues including Resorts
World, Selfridges and the Mowgli restaurant chain.
With the opportunity to now make his mark in his
first restaurant, he wants to combine his extensive
experience with his Keralan heritage to offer an
exciting, varied menu at The George. He has spent
time sourcing the best produce from the local area
and beyond. He also plans to employ chefs from both
the local area and his native country. The interior
space has been restructured to allow for a central
bar, creating a large open space for guests and a
more accessible working environment for front of
house staff.
www.thegeorgehotelrugby.co.uk