Containing a high level of vitamin K, chefs are making full use of lettuce by presenting it as burnt scorched and glazed - providing a quirky and unique take on this every day ingredient.
Ribble Valley Inns pub the Three Fishes in Mitton, Lancashire, serve charred little gem lettuce as part of their cedar plank dish featuring line caught Cornish mackerel with tomatoes, boiled egg, pod vegetables and a red wine and vinegar dressing (£11.75).
A number of Michelin star pubs are serving dishes with lettuce, pairing the ingredient with fish and meat to add a refreshing strike of colour to the dish.
The Harwood Arms in Fulham, West London, serve stuffed leg of Cumbrian chicken with creamed potato, English asparagus and spring lettuce (£22.00) while the Sands End near Imperial Wharf in West London features glazed baby gem alongside guinea fowl breast, croustillant of leg with heritage carrots and lardo (£17.50).
Michelin starred the Sir Charles Napier in Chinnor, Oxfordshire include braised baby gem lettuce with Cornish cod, petit pois a la francais and pancetta (£24.50) while Heston Blumenthal’s Michelin star pub the Hinds Head in Bray, Berkshire, serve free range chicken thighs with char grilled lettuce, peas and bacon (£16.95).
Not only of aesthetic interest to customers, the charring of lettuce allows chefs to get creative and have some fun in the kitchen with the blow torch.
The Black Rat in Winchester, Hampshire, also Michelin starred, serve blow torched lettuce with a dish of roast cod loin, English peas, grain mustard fish cream, ham hock and chive crumb (price of menu based on supply and season).