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Elveden Estate provides vegetables to world’s best restaurant, Noma, for Claridge’s event

12:03 03 August 2012

Carrot

Carrot's being harvested on the Elvedon Estate to be used in the pop-up Noma restaurant

Archant

The humble vegetable can sometimes be overlooked for more unusual and exotic food stuffs, but not so for two Suffolk varieties which are set to grace the world stage.

Radishes produced by the Elvedon Estate that are being used in the pop-up Noma restaurantRadishes produced by the Elvedon Estate that are being used in the pop-up Noma restaurant

For rainbow baby carrots and rainbow radishes have been selected from the Elveden Estate’s Kitchen Garden to form the basis of a recipe which will feature at a pop-up version of the world’s best restaurant, Noma.

Renowned for their unusual dishes, its team of chefs will use the three-inch vegetables as “soil” in a savoury crumble, served with a dash of London beer in a flower pot as they decamp to Claridge’s in London for 10 days during the Olympics.

Elveden Estate’s development chef, Peter McBurnie, who worked at Claridge’s for 14 years as head chef, said he was aware of the high standards demanded by top restaurants.

“I’m proud to have been involved with the kitchen garden from the beginning and delighted that from such a humble start, we are now offering a range that satisfies the requirements of the best restaurants in the world,” he said. “For chefs, flavour is the ultimate goal, and to be working with Noma, we’ve definitely achieved it.”

Radishes produced by the Elvedon Estate that are being used in the pop-up Noma restaurantRadishes produced by the Elvedon Estate that are being used in the pop-up Noma restaurant

Noma, a 40-seater restaurant which sits in a former warehouse at Copenhagen’s dockside and which receives about 100,000 booking enquiries a month, has been rated as the best restaurant in the world for the last three year’s at the World’s 50 Best Restaurant Awards.

It is known for its innovative and unusual dishes and locally-sourced, often foraged, foods including everything from live ants to red seaweed oil and holds two Michelin stars.

As part of the preparation for A Taste of Noma at Claridge’s, reservations for which sold out in two hours, the restaurant’s chef de cuisine, Matt Orlando, spent months sourcing the finest British ingredients.

Elveden farm manager, Andrew Frances, said he was delighted to be part of the concept, and added: “It is fantastic that the best restaurant in the world has chosen to use our vegetables.

“The aim of the Kitchen Garden is to grow great tasting British produce for the very best UK restaurants and we are delighted that Noma recognise the level of quality.”

From a trial concept in 2010, Elveden’s kitchen garden was designed to use the technology and skills from field-scale farming to produce high-quality, niche varieties of seasonal vegetables.

These include carrots and radishes in all colours of the rainbow, golden beetroot, baby fennel, leeks and courgettes.

It now supplies Norfolk’s leading restaurants and chefs, including Morston Hall, The Neptune in Old Hunstanton and the Market Bistro in King’s Lynn.

Celebrity chef Michael Caines has also recently started placing orders for his London restaurants.

A Taste of Noma at Claridge’s will run until August 6.

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    Chris Booty

    Friday, August 3, 2012

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