To celebrate Hereford’s bid for City of Culture and the theme of Food & Drink our Sous Chef, Tom Still tells us more about one of our most popular dishes, The Courtyard Burger and what makes it so tasty!
A Proper Patty – It is important to use beef that has a ‘healthy’ quantity of fat, which boosts the flavour profile and keeps the patty tender & juicy whilst it cooks. We use two cuts of Herefordshire beef, the chuck end & brisket at a ratio of 2:1, a handful of roughly chopped fresh herbs and a splash of Wye Valley’s Butty Bach completes the recipe, it’s that simple.
Butter-enriched Buns – Justin Gellatly of Bread Ahead fame is the inspiration for our buns at The Courtyard. We’ve super sized his canapé bun recipe, which he served at Prince William & Kate’s wedding in 2011 (is it’s good enough for royalty then good enough for our customers at the Courtyard). We egg wash the buns and sprinkle with nigella seeds just before baking.
De-lish Relish – Our red onion and tomato relish is a low and slow marathon, taking up to 6 hours of gentle ‘popping’ (like a simmer but even slower) before it’s ready to crown The Courtyard burger.
Bumper Cucumber – Last summer we got a bumper supply of baby organic cucumbers from our supplier, Carey Organics. We had a mass pickling day in the kitchen and the pickled cucumbers have seen us into February and will yield many more a burger yet.
At The Courtyard Café Bar, we pride ourselves on our home cooked meals using local produce and have an extensive menu with a daily specials board. To see more of our menu please take a look at our Café Bar page or to book a table please call 01432 346525.
One of the key themes for Hereford’s bid for City of Culture is Food and Drink Culture. A free Herefordshire Cultural Partnership Networking event will be taking place at The Courtyard on Monday 20 February from 6pm. For more information or to book your place please visit the event page or call the Box Office on 01432 340555.