A CHEF’S JOURNEY: CRAFTING THE NEW MENU

by Kevin Connor – Head Chef, Thackaray's at Scarcroft Park

Every season brings fresh ingredients and an opportunity to refine our menu. Crafting a new selection of dishes is not just about taste - it is about balance, technique, and ensuring every plate offers a memorable dining experience. Since joining Audley as part of the pre-opening team, I have enjoyed supporting the Food and Beverage group in developing seasonal menus. With high-quality ingredients from exceptional suppliers, we can create dishes inspired by feedback not only from the owners at my village but also from across the group. This invaluable insight allows us to cook the dishes people truly wish to enjoy.

Our spring menu, launching on 12 March, has been developed through weeks of testing, refining, and a collaborative cook-off with four head chefs from Audley Villages. The goal? To showcase bold flavours, seasonal ingredients, and classic techniques with a contemporary twist.

One standout dish is the Slow Braised Lamb Henry.

Cooked low and slow for a deep, rich flavour, the lamb is paired with olive oil-crushed potatoes for a creamy contrast. A leek and pea fricassee adds freshness, while a mint jus cuts through the richness with a bright finish.

Selecting dishes is a meticulous process of experimentation and refinement, ensuring each element harmonises perfectly. We look forward to sharing this new menu and seeing how our guests respond. Whether you enjoy comforting classics or vibrant, seasonal flavours, there is something for everyone to savour.

We invite you to join us and experience it for yourself.