When customers are served a plate of food in our restaurant, they’re tucking into a dish full of quality which starts right back where the ingredients came from.
Head chef David Marley strongly believes in supporting local businesses, only sourcing the best ingredients from suppliers and building a rapport with producers. Every mouthful has years of training, hard work and dedication at the root of it. Here’s why sourcing locally isn’t just a trend for us, it’s dedication to our community and the Heather Glen flavour.
David has worked at Heather Glen for the last 15 years, joining the team as assistant head chef and took over from Robert Nicholas. Beside him in the kitchen he has fellow chefs Kate Morgan and Liam Power. “I really do like working here,” said David. “I think it’s the fact it’s family run that I like so much. The fact that I’ve been here so long is testament to Dennis, Judith and Damion, they’re great to work for,” said David.
Farm to fork
Supporting the farmers who work the fields near Heather Glen and who dine in our restaurant, means it’s a full circle process for us, and something we’re very proud of. Sourcing local ingredients for our restaurant is something we’re passionate about.
“As we’re in such a rural area surrounded by farmers, it’s so important that we use their produce. Having a good relationship with our suppliers is important, as well as the quality of the produce and also price too, and it just so happens that our suppliers tick those boxes,” said David.
We’re lucky to have some excellent suppliers in the Eden Valley, which includes Pioneer Foodservices at Carlisle, Bells Fishmongers and Inter Fresh, both of Carlisle, as well as Cranstons Butcher and Maker, who have stores across the county but originated just a few miles away in Kirkoswald.
“If I’m putting something new on the menu, it’s all tried and tested. I will speak to the rep, butcher or fishmonger, ask them if they have certain cuts or specific items and they’re always happy to help,” said David.
New additions
Adding something new to the menu takes a lot of thought, but David knows what does and doesn’t work, as well as Heather Glen staples which are here to stay. “I think there would be riots if we took the garlic mushrooms off the menu!” he joked.
Working in a busy, fast paced environment means that new additions have to be carefully considered through each step. “It starts off with an idea and I have to be able to produce it on a large scale. There’s usually a testing process. Some things I’ll just know that I can do and I’ll make it, try it and it’ll go on the menu. The biggest test is when it reaches the restaurant and we hear what the customers think.
“It’s consistency as well. People will come back to Heather Glen because they want a specific dish, whether that’s the duck or the lamb. Some people come back all the time and choose the same thing off the menu,” said David.
Recent additions include Tuscan chicken, and over the Christmas period, cod in romesco sauce and haggis bon bons made the menu. New dishes have also been added for our newly launched Friday Pub Classics menu.
Owners Judith and Dennis also influence the menu, and a recent trip inspired moules mariniere to be added to starters. “We like to keep things fresh while also sticking to what we know works well,” said David.
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