Blog Archives - Kirkstyle Inn & Sportman's Rest

Connor’s Behind the Apron Culinary Conversation with Let’s Eat Wild

Roz — Fri, 12 Jul 2024 16:52:24 +0000

We were delighted to welcome Louisa Clutterbuck and Leon Challis-Davies to The Kirkstyle, to create their debut ‘Behind the Apron Culinary Conversation’. During his interview with Louisa Connor talks about starting out in the hospitality industry and how his passion for sustainability grew which led him to game. Today, he is an avid supporter of the conservation of the moorlands, and the game keepers whose hard work enables the wild meat to the table and the biodiversity of the moorlands. To read the interview click here. Or watch the live interview on Instagram here.

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The Story Behind the Dish – Series Eight

Roz — Wed, 10 Jul 2024 09:31:51 +0000

Here Head Chef, Connor Wilson, tells the tale of his Lamb, Morel, Green Asparagus, Wild Garlic dish from the Tasting Menu. He describes how he embraces the nose to tail philosophy and minimalises waste.

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The Story Behind the Dish – Series Seven

Roz — Sat, 08 Jun 2024 19:13:49 +0000

In series seven of The Story Behind the Dish Head Chef, Connor Wilson describes his Fresh Cheese Croustade, English Peas, Game Dressing dish from the Tasting Menu. This dish combines the wonderful flavour of the cheese, with the fresh green peas. The game dressing identifies it as a Kirkstyle favourite, and the herbs give it a zing.

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The Story Behind the Dish – Series Six

Roz — Mon, 13 May 2024 13:15:45 +0000

In series six of The Story Behind the Dish Head Chef Connor Wilson, describes his Choux Craquelin, Praline Cream, Guanaja Chocolate Cremaux Espresso Ice Cream dish from the Main Menu. This dessert is a wonderful combination of flavours and textures to round off a meal at The Kirkstyle.

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The Story Behind the Dish – Series Five

Roz — Wed, 24 Apr 2024 10:30:54 +0000

Series five of The Story Behind the Dish finds Head Chef Connor Wilson, describing his Hake, Leek Cannelloni, Braised Leek and Dulce Beurre Blanc dish from the Main Menu. A classic dish, combining simple flavours. We might be a game led restaurant, but Connor sure knows how to cook fish!

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The Story Behind the Dish – Series Four

Roz — Tue, 23 Apr 2024 16:32:56 +0000

Welcome to series four of The Story Behind the Dish. In this series, our talented Head Chef, Connor Wilson, talks you through his Beetroot, Rhubarb, Brown Butter dessert from the Tasting Menu. This follows on from series three where he describes the Barbequed Beetroot, Smoked Sour Cream dish, illustrating how he uses the whole of the beetroot.

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The Story Behind the Dish – Series Three

Roz — Sun, 07 Apr 2024 17:00:06 +0000

Welcome to the third in the series of The Story Behind the Dish. This time, our talented Head Chef, Connor Wilson, talks you through his Barbecued Beetroot, Smoked Sour Cream Dish. He explains how he uses the whole of the beetroot and the cooking techniques involved.

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The Story behind the Dish – Series Two

Roz — Sun, 03 Mar 2024 18:06:05 +0000

Welcome to the second series of The Story Behind the Dish where our wonderful Head Chef, Connor Wilson, explains the philosophy and inspiration behind Venison Tartare, Fermented Bilberry, Salt Baked Celeriac, Hazelnut dish from our Tasting Menu.

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The Story behind the Dish

Roz — Sun, 03 Mar 2024 16:41:08 +0000

The Story behind the Dish is a series of videos where our Head Chef, Connor Wilson, explains a dish, the philosophy behind it and what inspired him to create the dish.

The first in the series is the Haunch of Venison, you can watch the video below:

https://theksi.co.uk/wordpress/wp-content/uploads/KS.m4v

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