I am having a very busy patch, and I’ve vowed not to accept any invitations until the end of the year and then an email arrived asking me to a dinner cooked by Simon Rogan to celebrate the new range of Chef’s Signature flavours from Kettle Chips. Well I could hardly say no could I?
Kettle Chips take their flavours very seriously, I’d been very impressed by their Crispy Bacon & Maple Syrup flavour earlier in the year, and was intrigued by the new range, all inspired by iconic British products, and developed by the Kettle Chips development chef, Chris Barnard.
Gressingham Duck®, Plum Sauce & Spring Onion – Succulent duck is combined with the fruitiness of plum sauce and the freshness of spring onion. The rich gamey meat from the UK’s leading duck brand plays a star role in this classic Asian inspired recipe, making it an extra special treat.
Yorkshire Wensleydale Cheese & Cox Apple Chutney – The Wensleydale Creamery is an award winning, independent traditional cheese maker. Their wonderful creamy, crumbly and full of flavour cheese is combined with a tangy, sweet chutney made from quintessential English apples.
Maldon® Sea Salt Flakes – Acclaimed internationally for its distinctive pyramid shape crystals and clean taste, the best artisan salt in the world is sourced from Maldon, in Essex where they’ve been producing it for 4 generations, over 130 years.
For me the winner was the Gressingham Duck; interestingly flavoured without being too intense or sweet, followed by the Maldon Salt. The new crisps are available in 150g sharing bags (but of course you really won’t want to share), for an RRP of £2.29 from the usual retailers.
Yorkshire Wensleydale cheese dumplings with butternut squash, sea scallops, hen of the woods and apple marigold
Gressingham duck breast and leg, creamed kale, clay baked celeriac, juniper and Wiltshire truffle
Maldon Sea salted chocolate and jasmine, sorrel and caramel
As expected dinner was really rather good, of particular note the light as air and silky soft Wensleydale cheese dumplings, and the paring of the confit duck leg with the rare duck breast.
Win a case of Kettle Chips Chef’s Signature
— Fuss Free Helen (@FussFreeHelen) November 13, 2015
Giveaway Terms: 1 entry counted per person. 1 winner will be send a case of Kettle Chips Chef’s signature. UK Delivery only. Giveaway not associated with Twitter. No cash alternative. You must follow @FussFreeHelen and RT this giveaway tweet to enter (https://twitter.com/FussFreeHelen/status/665102646991302656). Closes 11.59pm UK time 15th December 2015. Winner chosen at random using random.org from valid entries. Winner will be informed by DM. If a prize isn’t claimed within 28 days a new winner may be chosen. Fuss Free Flavours’ decision is final.
Fuss Free Flavours was the guest of Kettle Chips, all opinions our own.