CORNWALL SUPPLIERS
SAFFRON RESTAURANT DISH LIST
RETURN TO SAFFRON RESTAURANT HOME PAGE
The Menus The Kitchen About us
|
|
|
|
|
|
CORNWALL SUPPLIERS |
SAFFRON RESTAURANT DISH LIST |
||
| A taster of a few raw materials to arrive at our premises | We work hard to search our local suppliers both big and small. | Where all the dishes that have appeared on our menus go to rest. | A definition of some of the terms we use on the menus |
Have you ever wondered what goes on behind the scenes?
Ingredients are the essence of every operation and here at Saffron we’re slowly, but surely sourcing out what Cornwall has hidden and tucked away. We believe if a quality product is available locally, we’ll bring it to your table.
So far ‘Made in Cornwall’ has given us Apple Juice, Bottled Beers, Mustards, Honey, Eggs, Cream, Butter, Clotted Cream, Milk, Asparagus, Strawberries, Salad Leaves, Field of outdoor vegetables, Chicken, Beef, Pork, Bacon, Farmhouse Cheeses, Feta, Goats Cheese, Mussels, Oysters, Spider Crabs and a coastline of Fresh Fish.
However we do import some ingredients from up the road, to add a bit of variety to your visit and hopefully we can introduce a little something new or curious or maybe reacquaint you with a long lost friend.
But!
We aim to bring you only ingredients that are in season, Sometimes I’m afraid we don’t have the full menu – availability, late deliveries, popularity, we are nearly human in the kitchen and miracles occasionally take longer. But we are working on it
!
A rough guide to what to expect during the year at Saffron
(subject to climate changes and crop success)
January
Ling, Pollack, Winter Salad Leaves, Kale and Greens, Haggis, Something offal, Citrus Fruits,
February
Grey Mullet, Mutton, Cod's Roe, Purple Sprouting, Exotic and Tropical Fruits,
March
Gorse, Primrose Pork, Wild Garlic, Sea Beet, Alexanders, Spring Greens, Cime di Rape,
April
Spring Lamb, Sweetbreads, Rhubarb, Sorrel, Spring Onions, Asparagus, Red Herrings,
May
Start of Local Salads ands Herbs, Water and Land Cress, Chard, Nettles, Baby Carrots, Ransoms, Strawberries, Cherries, Rosehips, Cuttlefish,
June
John Dory, Samphire, Green Onions, Kohl Rabi, Turnips, Courgettes, Broad Beans, Hispe Cabbage, Cucumbers, Summer Beetroot, Apricots, Gooseberries, Elderflowers,
July
Lobsters, Langoustines, Pigeons, Globe Artichokes, Peas, Beans: Borlotti, French, Helda, Runner, Tomatoes, Basil, Nasturtiums, Tay, Logan Berries, Raspberries, Black Currants, Peaches,
August
Porbeagle and Blue Shark, Sea Bass, Aubergines, Chillies, Summer Squashes, Cherry Tomatoes, Courgette Flowers, Peppers, Marrows, Turnips, Patty Pans, Red and White Currants, Greengages, Melons, Cabbage White Butterflies,
September
Squid, Red Mullet, Rabbit, Field Mushrooms, Graffiti Cauliflower, Elderflower and Rowan Berries, Apples, Kea Plums, Blackberries, Grapes,
October
Fal Bay Native Oysters, Partridges, Leeks, Celeriac, Winter Squashes, Graffiti and Romanesque Cauliflower, Figs, Quince,
November
Pheasants, Local Shrimps, Jerusalem Artichokes, Parsnips, Crab Apples, Pears, Walnuts,
December
Venison, Cranberries, Dates, Chestnuts, Skinners Jingle Knocker