{"id":964,"date":"2021-08-30T11:43:11","date_gmt":"2021-08-30T10:43:11","guid":{"rendered":"https:\/\/www.thame.net\/discover\/?p=964"},"modified":"2021-11-24T19:10:14","modified_gmt":"2021-11-24T19:10:14","slug":"the-black-horse-thame-share-a-recipe-for-pea-and-broad-bean-salad","status":"publish","type":"post","link":"https:\/\/www.thame.net\/discover\/the-black-horse-thame-share-a-recipe-for-pea-and-broad-bean-salad\/","title":{"rendered":"Pea and broad bean salad recipe from the black horse"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”]

The Black Horse has been in Thame since 2017. I caught up with the General Manager to ask about how the recipes come to be and to find out more about their approach to sourcing their ingredients. As a bonus they also shared a recipe that you can try at home – Pea and broad bean salad which they serve with goats\u2019 cheese in breadcrumbs \u2013 yum.<\/p>\n

About the Head Chef<\/strong><\/h2>\n

Trent Phillips joined us as a Sous chef in 2017 and was part of the team that opened the Black Horse in 2017. He was then promoted to the position of Head Chef and is now in charge of the overall food operation at The Black Horse.\u00a0<\/p>\n

Who designs your recipes?<\/strong><\/h2>\n

Executive Chef, Clive Fretwell designs most of our dishes in collaboration with Raymond Blanc \u2013 including the recipe we\u2019re sharing today. Chef Clive is also responsible for training, overseeing the training and development of our kitchen teams. With Clive being the main contact for training and staff development we are able to maintain the same high quality across our whole team.<\/p>\n

Our chefs, the vast majority of which have been with us since the opening, then prepare the ingredients according to the recipes designed by Chef Clive and Ramond Blanc.<\/p>\n

About the ingredients \u2013 keeping it fresh<\/strong><\/h2>\n

We pride ourselves on having a seasonal menu so we can make the most of fresh and in-season ingredients. All of our food is created and plated from scratch to maintain the freshness of ingredients.\u00a0<\/p>\n

The menu is updated four times a year with the next update to the menu happening on 23rd September ready for Autumn.\u00a0<\/strong><\/p>\n

We are very proud to be sourcing the freshest ingredients we can \u2013 this is supported by the supplier we work with. Our suppliers are at the heart of everything we do. The suppliers that help us put this particular dish together are:<\/p>\n