Chef insights into our new spring/summer menus

Onesto Iommelli became Head Chef at Hinxton Hall last autumn, having been with us for nine years. As this is his first menu in charge, I caught up with him to ask him a few questions.

Q: What is the process behind designing a menu?

The process of designing a new menu starts about three months before it launches.

We mostly use recipes from our catering provider (Restaurant Associates)'s 'cookbook', a new version of which was released recently by Steve Groves, Restaurant Associates’ Development Chef and MasterChef the Professionals winner. We can also design our own recipes and submit them for approval by Restaurant Associates. We choose recipes that will be appealing to the wide range of international guests from different backgrounds we have at the Conference Centre.

Once we have designed the menus, we organise a menu tasting for our client, Hinxton Hall. I am pleased to say that this month’s tasting was a resounding success and the team were very complimentary about it! Then, once the menus have been approved, they are ready to go into the hospitality brochure that is released today (see link near the bottom of the page).

Q: Is there a particular theme running though it?

I am Italian, so I have chosen recipes that reflect my roots. You will find more Mediterranean dishes on the menu, which are about enjoying simple flavours from great ingredients.

With this menu, we have also introduced a signature dish for Hinxton Hall. It is the herb-crusted beef fillet, with confit shallot, heritage carrots, and honey and mustard jus. We designed this dish especially for Hinxton Hall, reflecting its heritage setting.

Q: Do you have a favourite menu or dish?

Yes! The pasta – and other Italian – dishes! I love lasagnes, and we have three different types on our buffet menus: Wild mushroom, beef, and Mediterranean vegetable lasagne. You’ll also find a sunflower seeds, peas, broad beans and mint risotto, aubergine parmigiana, and penne pasta with Bolognese sauce.

Q: What would you say stands out about this menu?

Its colourfulness. The dishes feel modern, vibrant and appealing. First, you feed your eyes and your soul; then your stomach.

Q: What ingredients do you like using?

Fresh and top quality ingredients, like those supplied by our suppliers Kale & Damson, Powter’s, and Direct Seafoods Colchester (among others). We cook everything from scratch, and minimise the use of frozen products.

Having been a pizzaiolo (pizza chef) in a previous life, I like freshly-made sourdough dough, and hand-made pasta. You’ll find our homemade spinach and ricotta ravioli on the fine dining menu.

What I would like to stress is that it is only possible to produce such good food, and at such volume –we serve a large number of people for the size of our kitchen – thanks to an incredibly hardworking and talented kitchen team. They are the ones doing the hard work, cooking to an excellent standard day in day out, and I’m very proud of them!

Many thanks for your time, Onesto, and congratulations of this spring summer menu, which so many people will enjoy.