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Discover the best of French Cuisine at Squires Restaurant

French Food Week at Squires

James Fairchild, Executive Head Chef at Bedford Lodge Hotel and Spa’s 2 AA Rosette restaurant Squires, speaks about his vision for French Food Week, which runs from 13th-19th May.

There are many things that make French food so popular and why it’s world renowned. The first reason is diversity, the French coastline, for example is long and allows for the French to have a seemingly endless variety of local ingredients to start with. Between all of the different kinds of fruits, vegetables, cheeses and nuts available, some of which are completely unique to the region on a worldwide scale, and the impressive wines that come from France, it’s no wonder why the French pride themselves on their cuisine.

When putting together the French Food Week menu for Squires I really kept in mind the traditions of diversity when it comes to classical dishes and ingredients. After spending a holiday last year in France with my family, we found quite a few dishes popping up in many restaurants we ate in, for example moules marinière, French onion soup and of course a classic Crème Brûlée, which we found in all most every restaurant without fail. Whilst putting together this menu I have tried to keep with seasons of France and the UK.

During the month of May swimming around the French and UK waters will be plaice and plenty of it, a classic dish from my time at catering college, many years ago, would have been poached fillets of plaice ‘bonne femme’ or as the French would write ‘filets de plie bonne femme.’ During French Food Week we will be gently poaching the delicate fish, seasoned and infused with lemon, parsley a splash of dry white wine and fish stock, made from the bones of the plaice, which will give the fish a nice light flavour and will help with the taste. The delicate texture of the fish accompanied by the creamy fish sauce with dry sherry and mushrooms will hopefully create a nice light dish, which will leave just enough space for dessert.

For an even more enjoyable experience, I’d suggest a accompanying your meal with a fantastic great French wine that we have on our wine list to help bring the dining experience together. Try the Saint-Aubin 1er Cru Sur Gamay, 2008 Jean-Claude Boisset, sourced from Burgundy, which has a pale gold colour and a delicate citrus fruit nose for a refreshing acidity, lemon citrus character and a long elegant finish.

Of course, no French meal is complete without the temptation of a range of homemade desserts. My favourite is the Savarin with marinated strawberries and mint, which is made with a yeast batter. With our Savarin I plan to poach it in sweet, stock syrup made with champagne, oranges and star anise.

Magnifique!

French Food Week runs from 13th – 19th May in Squires Restaurant located within Bedford Lodge Hotel & Spa in Newmarket.

Have we piqued your interest? Preview the Menu here.

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