Ant Brown

11/05/2022

Really excited to be cooking at Camp Katur - amazing place, head over to thier site if you’re interested in booking - space is limited!!!

30/03/2022

A little use up dish - leftover bread dough morphed into a wild garlic flatbread…spicy slaw, roast venison and some more wilted wild garlic….it was a face smash situation!!!

27/03/2022

Cooking and sharing food has the power to help people reconnect with themselves, with others and with the world around them. It’s the essence of why I do what I do.
 
Opportunities for true connection are becoming harder and harder to find…and, for many there are consequences. Mental health challenges, reactive responses to a stress filled life, fewer nourishing relationships, overwhelm and burnout. 
 
My great friend I felt compelled to respond, and so, created
 
Cooking, learning and sharing the joy of delicious food, in beautiful places. Simple. 
 
Add in time spent on self, on challenging our perceptions and learned behaviours and we believe you have the recipe for a truly human experience that invites you to think very differently about how you connect with life.

Welcome, come and join us!

Link in bio

24/03/2022

12 months later and we’re back to wild garlic…. This gorgeous girl has grown immeasurably…as have the rest of the tribe… but have I? I think so……in the right direction? In a higgledy piggledy kind of way….definitely!

The new season heralds new beginnings, new ingredients, new opportunities. Lots to come and lots to get excited about!
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21/04/2021

We were back with my parents on their own patch for the first time in a long time last Sunday - so great to be back in a place we love with people we adore. The snoring from the back seat of the car on the way home was evidence of happy kids with tummies full of BBQ and marshmallows.
The dreaded Sunday night routine was still ahead of us though. Back home and the car unloaded, the kids descended on their tablets. As bedtime approached it was my turn to take the screens away. Not for the first time, Will lost the plot. He proceeded to destroy his sister’s desk, scream abuse, slam doors and smash his precious lego creations against his bedroom wall.
Later, when Will’s rage was replaced by sobs of resignation, I gathered the victims of battle. Iron Man, Batman and the cast of Ninjago were all returned to their rightful spots. I felt battered myself, tired of forever trying to do the right thing only for the result to be unhappiness in those I care most about. Sometimes I catch myself blaming Will for it all, even though he’s only 5 years old. It doesn’t feel much like being a successful father.
On Monday afternoon Will had to bake as part of a homework project that was due the next day. I was still smarting, not looking forward to what was to come. I shouldn’t have worried, from the start it was clear we were in it together. We laughed, did impressions (him of me mainly!) and got messy whilst making something tasty. The eclairs were great, but most satisfying was seeing how much Will was looking forward to sharing them with his friends as soon as humanly possible.
Cooking always gives us the space to be together. It reminds me of his generous heart, full of love and joy. And I hope he sees the best version of me there too. In the kitchen we can always work things out.

Check out chef Will in my stories! @ Wolsingham

20/04/2021

Even in a rush you can pimp up a salad with a punchy dressing - flavour is everywhere!! I was introduced to this riff on the classic Caesar by the standard chef scowl evaporated when I tasted it....blending lettuce leaves actually works..who knew...and it reduces waste...win/win! This is a basic kid friendly version, add Worcester sauce, Tabasco and Dijon to turn it into a proper drooler. Versatile and delicious!!! Cook in stories/highlights.

4 tbsp Mayo
1 x clove garlic grated
25g parmesan grated
4 tbsp extra virgin olive oil
Juice of half a lemon
4-5 outer leaves of baby gem lettuce
2 x tbsp water

Add all the ingredients to the blender (leaves on top) and blend until smooth.

This dressing has multiple uses - I’ve served it with crispy chicken thighs, a mixture of leaves, avo and parmesan, but great with most veg, grilled meat and fish a enjoy!!

15/04/2021

Kedgeree is a victim of extravagance. Many a client, trying to impress, have requested this Anglo Indian classic as part of a breakfast buffet, only for it sit, withering miserably on a hot plate, the chances of it being eaten reducing by the passing of every stodge enhancing second. It took a fresh look to see its true potential - served fresh and light with a zingy citrus dressing, soft boiled eggs and chunks of just poached smoked haddock on a backdrop of warm spices - this, for me is a modern brunch classic - judge for yourself…cook in stories/highlights

500g x smoked haddock fillet ( smoke their own)
2 x tbsp garam marsala - make your own!
2 eggs - boiled for 5 minutes then cooled and peeled
1 x shallot or white onion
4 x cloves garlic
1 x pint milk
1 x bay leaf
1 x star anise
1 x cinnamon stick
4 x curry leaves
2 cm piece of ginger - peeled and chopped
1/2 x red chilli - deseeded and chopped finely
200g x long grain rice
1 x spring onion - sliced
Fresh coriander, chives and flat leaf parsley
Juice of 1/2 lemon
3 tbsp olive oil

1. Add 2 cloves of garlic, milk, bay, star anise, cinnamon and curry leaves to a shallow and bring to a gentle simmer
2. Add the haddock, skin side up and turn off the pan - allow to poach for 10 minutes
3. Remove the fish and reserve, strain the milk and save for later
4. Cook the rice as per packet instructions and reserve
5. Mix the soft herbs with the lemon and olive oil and a tsp of the garam masala
6. Sauté the shallot, two finely chopped cloves of garlic, ginger and chilli gently for a minute or two, add the garam masala, stir and then add the milk
7. Simmer until slightly thickened - season lightly accounting for the salt of the fish
8. Add the rice and spring onions and the smaller flakes of smoked haddock -reserving the larger ones
9. Place the rice mix in your bowl, top with the flakes of haddock, halved eggs, coriander leaves and the citrus dressing @ Wolsingham

14/04/2021

There’s real joy in preserving food - capturing a moment in time and saving it for later. Finding ways to store calories has gone beyond necessity, becoming an art form of real cultural significance - a cured sausage can tell you the story of a communities relationship with the land upon which they rely....if you have the energy to ask.... In its simplest form all that’s really needed to preserve is salt, smoke and time. Equipment is the challenge - don’t be intimated - I regularly use and they’re super simple to operate with plenty of options out there to suit all budgets (or even build your own!!). These beautiful wild Lough Corrib trout were shown due respect and the results were outstanding - cut a slice of soda bread, lather it in good Irish butter and squeeze a little lemon - tuck in!

1 kg x Trout fillets (pin b***d) - a good sustainable option is (please avoid farmed salmon!!)
500g x salt
500g x cater sugar

1. Ensure the fillets are free of any pin bones - strong tweezers are very helpful if any remain!
2. Mix the salt and sugar together then coat the fillets, leaving them skin side up for an hour
3. Turn the fillets are coat with the now wet salt/sugar mix and cure for another hour
4. Wash the fillets and dry with kitchen roll - allow to sit in the fridge over nigh uncovered to dry out fully
5. Cold smoke for 8-10 hours (these were over apple wood), checking every couple of hours to ensure all is well
6. Allow them to rest overnight, then slice thinly and serve
Credit:kidd2 cold smoking master
THE guide on the big lake

@ Galway, Ireland

09/04/2021

Check out my podcast with the man himself Tim Maddams - thoroughly enjoyed catching up!

You can find out more about Ant via his website. He has chosen Then third plate by Dan Barber and he would like to drink a Whisky Sour.

08/04/2021

They may look a little other-worldly, but spider crab are a seasonal treat packed with almighty flavour. If you’re dealing with the crabs yourself leave plenty of time - its an adventure that will rewarded you with a truly unique dining experience…however please don’t hesitate to sub in good quality picked crab meat as a first step! A glass of chilled white is a must - go for something with a bit of citrus to cut through the richness - heavenly! Cook in stories/highlights

2 x live spider crabs
1/2 x shallot - finely chopped
1/2 x fennel - finely chopped
2 x cloves garlic - finely chopped
5 x cherry tomatoes - quartered
1/2 x red chilli - deseeded and finely chopped
Zest of 1/2 lemon
4 x tbsp breadcrumbs
grating of parmesan
grating of gruyere
1/4 tsp cayenne pepper
2 x tbsp pernod or white wine
4 x tbsp double cream
1 x tbsp flat leaf parsley - chopped

1. Put the crabs in the freezer for 30 minutes before cooking
2. Bring a large pan of water to the boil and add plenty of salt
3. Place the crabs in the pan - put the lid back on and boil for 8-10 minutes
4. Remove the crabs and allow to cool, remove the legs then separate the main shell from the body
5. Scrap out any brown meat from the main shell and set aside
6. Crack the main body in sections and remove the white crab meat with a skewer or small fork - this take patience!!
7. Crack the claws and legs using the back of a chefs knife and remove the meat
8. Once you’ve done this carefully pick through the meat with your finger tips to remove any bits of shell
9. Add a couple of tbsp of olive oil to a pan over a medium heat - sauté the shallot, fennel, garlic and chilli for 5 minutes, add the Pernod - reduce by half, then add the brown crab meat and tomatoes
10. cook gently for 5 minutes then add the double cream and white crab meat
11. Finally add the zest and flat leaf and set aside
12. To go full chef - scrub the main shell of each crab, place on a baking tray using scrunched up tin foil for balance
13. Fill each shell with the crab mix, top with bread crumbs and the cheese - bake in the oven at 180 degrees for 15 minutes - I’ve topped mine with Ibirico ham and chives

@ Lough Corrib

03/04/2021

Like wild swimming, wild cooking is a free high that, whilst less shocking in nature 🥶🥶, is similar fuel for the soul. Build a fire, work out a few nifty solutions for temperature control ( grills repurposed this time!!) and let the elements take you away. Done responsibly (zero risk of fire spreading!!!) many happy hours await; reconnect, develop new skills and appreciate a little of who we really are.