Pickles and Chutneys

Acidity is one of the biggest flavour profiles I focus on when I’m cooking. As a kid, I would always get pickled onions and pickled eggs from the chippy and now all my dishes have high acidity: Granny Smith apples, rhubarb, pickles and sauces finished with vinegars are all regulars on our menus. When I worked in NYC, chef Markus Glocker would always yell, ‘Ways more acids, yah!’ in his Austrian accent — he also felt passionate about the amount of acidity in food. Acidity can keep the richest of foods balanced and really bring things to life; a squeeze of lemon juice on some smoked salmon or a little mignonette on an oyster really helps to lift the flavours and create a more complex dynamic. Think of Branston pickle on a little cheese — these combos are everywhere and they work for a reason.