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The Man Behind The Menu
Berkshire Life
|December 2019
Exclusive to Berkshire Life, Adam Smith, Executive Chef at Restaurant Coworth Park, brings us the latest news
Celebrating the Christmas spirit
“I know this may be hard to believe, but Christmas Day is one of my favorite days to work; I love to be in the kitchen and with the team. To create a stress-free experience, for me it’s all about making sure I’ve prepared as much as possible ahead of time.
“When it comes to the food itself, I’m a traditionalist. It all starts at breakfast with smoked salmon topped with caviar, accompanied by a glass of Champagne – a great way to kick off celebrations. Christmas is one of the few days of the year when you can get away with drinking Champagne before midday.
“When it comes to the main event, there is nothing better than a terrine, followed by roast turkey with sprouts (green, not mushy like your granny used to do!). Choosing the right turkey is the key to getting Christmas lunch spot on. Personally, I find a 6-8kg bird the best weight to achieve roasting caramelization whilst retaining moisture – you don’t want it to end up dry.
This story is from the December 2019 edition of Berkshire Life.
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