PIR Magazines - Seasonal ingredients sourced locally in the Heart of Scotland

Head Chef Mathew Martins joined the independent Four Seasons Hotel last year, overseeing its two AA rosette Meall Reamhar Restaurant and informal Tarken Restaurant. Located in the heart of stunning Perthshire and with views overlooking Loch Earn, Mathew is constantly reminded of the region’s rich and diverse natural larder, which is a prominent feature in all of his dishes.

I always see spring as the ideal opportunity to breath new life in to your menu, not only in using the best seasonal produce available, but to try and introduce fresh ideas and recipes that make the most of what the area has to offer and encourage guests to try something unexpected. At The Four Seasons, I use as many local ingredients and produce as possible. It is all on my doorstep, all year round.

Venison, haggis and black pudding all come from our local, family-owned Comrie butcher. As well as Perthshire lamb, pigeon and pork, which I love to use, and prep every day at the hotel. A big favourite over the past few months was honey-glazed saddle of wild rabbit, which is delicious. My butchery skills have been used more than ever since I started at The Four Seasons, buying in large saddles of succulent Perthshire venison and lamb, boning it - and using everything.

The same goes when buying in whole mallards, using legs for terrines, bones for a game jus and smoking the breasts ourselves. I love game season when there is so much to offer and use, for example woodcock and pheasant. It is so satisfying and rewarding to have a customer come in and choose something like a game bird and say “I have never tried that before, it was beautiful, how do I cook it at home?”

Coming to Scotland from Norfolk, I am used to cooking with a lot of local produce from the sea and land. The importance of using local organic ingredients has been engrained in me right from the start of my career. Back home on the coast, we would have people come to the back door with mackerel, sea bass and crab, in Scotland it is bird and beast. It is a real pleasure to use everything the outdoors can offer.

The more knowledge you have about your ingredients the better and it is essential to develop a mutual relationship with your produce supplier. I am always looking out for local produce and often get calls from my close suppliers saying they have found a new local source, and do we want to be the first to try something. I’ve recently been talking to a local man who can source some of the best truffles I have sampled for a long time and these will definitely be making an appearance in my new spring menus.

The most important lesson I have learned over the years is anyone can do it and you don’t even have to put a ridiculous amount of effort or spend into it. You can use local produce, lessen your carbon footprint by walking down to your local high street with a recipe to buy vegetables, dairy, meat and fish from small independent shops. You will be surprised how close your ingredients have come from.

You don’t need to use big brand shops all the time. I mean do you know where it’s all coming from?

For more information on The Four Seasons Hotel, visit www.thefourseasonshotel.co.uk or call 01764 685 333

Biog:
Matthew Martins (24) joined The Four Seasons Hotel in Ocotber 2009. Previous experience includes working at Morston Hall, Norfolk’s only two-Michelin star hotel with TV Chef Galton Blackiston, during which time he achieved his NVQ level 3 in Advanced Craft Catering. After college Mathew worked his way up to Sous Chef under the fantastic Head Chef, Mark Sayers at three top hotels in Norfolk including The Norfolk Mead Hotel and The White Horse Blakeley.

Matthew moved to Scotland in search of a new challenge and to forge a reputation as an up and coming, innovative young head chef. He has a passion for modern British cuisine that showcases the best quality ingredients, particularly seafood, which he demonstrated by winning the UK Sea Food competition in 2004.

Menu

You have got to try this!

Pan Seared Speyside Salmon Fillet
Vegetable spaghetti, new potatoes, tarragon butter sauce

Ingredients

2lb fillet salmon            100ml double cream
2 carrots (large)             8 sprigs of tarragon
2 courgettes (large)      5ml white wine
12 new potatoes           10ml white wine vinegar
2 sprigs of mint             1 shallot (diced)
50g butter                       salt & pepper

Method

Boil potatoes in salted water with the sprigs of mint, drain and cool naturally.
Peel carrots continually to the core, cut into strips, blanche in boiling salted water for 12 seconds, butter and season.
Sweat off shallots, tarragon, white wine and vinegar. Reduce cream and butter, bring to the boil and simmer.
Cut salmon into finger thick slices, pan sear in a non-stick pan. Cut new potatoes, add to pan with a knob of butter and season.
Serve

	Seasonal ingredients sourced locally in the Heart of Scotland Head Chef Mathew Martins joined the independent Four Seasons Hotel last year, overseeing its two AA rosette Meall Reamhar Restaurant and informal Tarken Restaurant. Located in the heart of stunning Perthshire and with views overlooking Loch Earn, Mathew is constantly reminded of the region’s rich and diverse natural larder, which is a prominent feature in all of his dishes. I always see spring as the ideal opportunity to breath new life in to your menu, not only in using the best seasonal produce available, but to try and introduce fresh ideas and recipes that make the most of what the area has to offer and encourage guests to try something unexpected. At The Four Seasons, I use as many local ingredients and produce as possible. It is all on my doorstep, all year round. Venison, haggis and black pudding all come from our local, family-owned Comrie butcher. As well as Perthshire lamb, pigeon and pork, which I love to use, and prep every day at the hotel. A big favourite over the past few months was honey-glazed saddle of wild rabbit, which is delicious. My butchery skills have been used more than ever since I started at The Four Seasons, buying in large saddles of succulent Perthshire venison and lamb, boning it - and using everything. The same goes when buying in whole mallards, using legs for terrines, bones for a game jus and smoking the breasts ourselves. I love game season when there is so much to offer and use, for example woodcock and pheasant. It is so satisfying and rewarding to have a customer come in and choose something like a game bird and say “I have never tried that before, it was beautiful, how do I cook it at home?” Coming to Scotland from Norfolk, I am used to cooking with a lot of local produce from the sea and land. The importance of using local organic ingredients has been engrained in me right from the start of my career. Back home on the coast, we would have people come to the back door with mackerel, sea bass and crab, in Scotland it is bird and beast. It is a real pleasure to use everything the outdoors can offer. The more knowledge you have about your ingredients the better and it is essential to develop a mutual relationship with your produce supplier. I am always looking out for local produce and often get calls from my close suppliers saying they have found a new local source, and do we want to be the first to try something. I’ve recently been talking to a local man who can source some of the best truffles I have sampled for a long time and these will definitely be making an appearance in my new spring menus. The most important lesson I have learned over the years is anyone can do it and you don’t even have to put a ridiculous amount of effort or spend into it. You can use local produce, lessen your carbon footprint by walking down to your local high street with a recipe to buy vegetables, dairy, meat and fish from small independent shops. You will be surprised how close your ingredients have come from. You don’t need to use big brand shops all the time. I mean do you know where it’s all coming from? For more information on The Four Seasons Hotel, visit www.thefourseasonshotel.co.uk or call 01764 685 333 Biog: Matthew Martins (24) joined The Four Seasons Hotel in Ocotber 2009. Previous experience includes working at Morston Hall, Norfolk’s only two-Michelin star hotel with TV Chef Galton Blackiston, during which time he achieved his NVQ level 3 in Advanced Craft Catering. After college Mathew worked his way up to Sous Chef under the fantastic Head Chef, Mark Sayers at three top hotels in Norfolk including The Norfolk Mead Hotel and The White Horse Blakeley. Matthew moved to Scotland in search of a new challenge and to forge a reputation as an up and coming, innovative young head chef. He has a passion for modern British cuisine that showcases the best quality ingredients, particularly seafood, which he demonstrated by winning the UK Sea Food competition in 2004. Menu You have got to try this! Pan Seared Speyside Salmon Fillet Vegetable spaghetti, new potatoes, tarragon butter sauce Ingredients 2lb fillet salmon 100ml double cream 2 carrots (large) 8 sprigs of tarragon 2 courgettes (large) 5ml white wine 12 new potatoes 10ml white wine vinegar 2 sprigs of mint 1 shallot (diced) 50g butter salt & pepper Method Boil potatoes in salted water with the sprigs of mint, drain and cool naturally. Peel carrots continually to the core, cut into strips, blanche in boiling salted water for 12 seconds, butter and season. Sweat off shallots, tarragon, white wine and vinegar. Reduce cream and butter, bring to the boil and simmer. Cut salmon into finger thick slices, pan sear in a non-stick pan. Cut new potatoes, add to pan with a knob of butter and season. Serve www.thefourseasonshotel.co.uk