Spectators at this year’s tennis championship at Wimbledon will be able to enjoy a new summer treat to go with the traditional strawberries with cream, after Scottish restaurant team Monachyle Mhor Kitchen developed a cider vinegar ice cream.
The “fresh twist to Britain’s traditional dessert” uses Origin “honeygar” from Plan Bee and aged cider vinegar, blended into a savoury ice cream.
Plan Bee’s honey vinegar combines 25% British-origin honey and 75% apple vinegar, the brand said.
Marysia Paszkowska, head chef for Monachyle Mhor Kitchen, has taken Origin’s innovative salad-dressing-come-health-tonic and transformed it into a fresh fusion of sweet and savoury, saying: “This is an exciting new product which offers a range of possibilities. We’re constantly experimenting with it, beyond the expected salad dressing. Not only do we use it in our sourdoughs, but it brings an extra dimension to tomato dishes and adds an edge to beetroot relishes, and a twist to salsas.
“I like to create the unexpected in my kitchen and Origin honeygar certainly allows me to push new boundaries.”
And Monachyle Mhor Kitchen owner Tom Lewis added: “The provenance of our dishes is key to Monachyle Mhor. We try to source our produce as locally as possible. That’s why we’ve got a couple of Plan Bee hives in our back garden. For years Scots have watched some of the finest produce in the world pass by their door, heading out to international markets. It’s only recently that we’ve discovered what the rest of the world has known for years: that Scottish produce is just about the best that you’ll get anywhere.”
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