At The Yurt, we are proud to present dishes from skilled food connoisseurs with imagination and ingenuity behind their craft. As the world around us starts to show the hopeful signs of spring, one of our chefs, Enrico, reflects on how the environment is his main inspiration behind our seasonal menus. As he explains, “It’s very simple: nature provides us with the right substance at that specific time of year, so that we eat what we need.”
However, this does not mean predictable recipes – Enrico takes pride in introducing new ideas to customers. “Our dishes are created with a common intent: to deliver an explosion of flavours, and encourage people to make a small leap of faith, as we get the best out of the ingredients we work with.” Enrico’s emphasis on flavour stems from his Italian background, and he remembers learning to cook with his mother from a young age. “She was by far the best cook I have ever met in my thirty-five years behind a professional stove. She didn’t really care as much about presentation; all of her energy was focused on the flavours.”
All our dishes, from the hearty chickpea broth to the colourful vegetable shakshuka, win praise for both their superb taste, as well as stunning presentation. But Enrico says, “At the age of 51, I am still learning. One of the greatest things that I have learned is to never lose the gift of being humble, as it is the only way to keep improving.”
Last week, Enrico hosted a ‘cook-a-long’ for our staff. A night where wine flowed (and Enrico showed great patience…) resulted in a team of happy chefs eating a delicious Yurt recipe. Enrico has kindly written up the menu so that you can have a go yourself. Enjoy!