Any chefs out there.........modern (simple) ideas wanted.

[Stephen C]

A good pub near me has a "Pie board" with a choice of 4 different pies, usually a couple of standard combos (beef and ale, chicken and mushroom etc) and a couple more interesting (venison, rabbit etc), different mash options and different gravies, you then pick and choose what you want. IT offers good choice, whilst (I imagine) being simple for the staff to prepare. They have also tried similar ideas with burgers and salads, but they always return to pies.

Add in good beer, and you are sorted!

 

[SD1]

Very very surprised at the price bought in a shop/wholesalers in Grimsby docks Tuesday. Cod cheeks £5 a kilo (5 kilos) cod tongues £8 a kilo. Cheeks were staggeringly cheep but you would think that tongues would be a lot cheaper? Will try them tonight and will let you know wherever you should put them on the menu!

 

[threebikesmcginty]

+1 (little sister, though)

 

[Arrowfoot]

I have to disagree with you your thought "A good chef would not have "locally sourced" all over his menu as his peers would know." and sounds a bit snobby to me.
You can have the best ingredients from around the world and still produce a terrible dish. It does not make you a good Chef the same as using local ingredients would make you a bad one. Looking locally does not limit what you can cook or eat. The way I feel you would do it is to decide what is on your menu you then go out & source your ingredients. Using local food means you go out & see what is available then create a menu around those ingredients. This could mean you have to actively look for new ingredients and create new and interesting dish's. Locally Sourced may seem a "buzzword" to you and in some ways you may be right but go to Greece, Spain and many other countries and some of the best food is that served in the local restaurant using the local ingredients and fish straight of the little fishing boat in the morning. The National Trust has been doing it for Years & many a well known Chef.

No doubt there will be some that will follow the spirit of what locally sourced was meant to be and there will be those who can't do a decent meal from all the best ingredients of the World, what I was referring to are the many who jumped on the latest fad with no or little value.

If you are good chef, you would identify one or two dishes that takes advantage of the location's produce only because the options will be limited.