Jimmy Graham on lamb from Balhelvie Farm
- The Larder
- 21 June 2012
The Fife Larder - Chef's Choice
Cupar-based chef Jimmy Graham talks about changing attitudes to lamb over his three decades of being a restaurateur, and how having confidence in your suppliers makes all the difference.
In 30 years of running Ostlers Close, I have always based my menus on the best of seasonal local produce. In the last few years, this has become more mainstream through the Fife Farmers’ Market, helping us to strengthen our contacts with producers and introduce us to Jim and Jennifer Wilson of Balhelvie Farm, set on the Tay just outside Newburgh.
Previously, we would only feature new season’s lamb, but now it features year round – the flavour and tenderness of the meat never diminishing through its growing cycle. The winter hogget is still delicate and not coarse – this can be put down to the excellent husbandry of the farm and, as a chef, I can cook it with confidence.
Jimmy Graham is chef/proprietor at Ostlers Close, Cupar.