Versatile spud gets cuisine workout

A head chef handled a culinary hot potato when he served up a new variety in his starters, main course - and dessert.

Tuddenham Mill’s Paul Foster delighted guests with a kitchen eye view of his efforts as he rustled up dishes featuring a new potato variety called Rudolph.

The event, at Newmarket, was organised by leading vegetable and potato growers and suppliers Fenmarc, in conjunction with the boutique hotel.

Mr Foster, who was recently voted Young Chef of the Year by the Observer Food Monthly, demonstrated recipes including pine confit Rudolph potatoes and a Rudolph potato and vanilla terrine.

“My food is all about purity of flavour in the dishes that I create, to achieve this I need the best quality ingredients available. Rudolph potatoes are available all year round and are one of the most versatile potatoes I have ever used, with a fantastic flavour and texture,” he said.

The event also featured a private potato masterclass from Fenmarc, which is based in Cambridgeshire, and Agrimarc.

Guests enjoyed a tour of Tuddenham Mill and a three course lunch featuring potatoes in every course, including dessert.

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“All our ingredients are ethically sourced and chosen for their quality and fit with our menus,” said Mr Foster

“Wherever possible they are from local suppliers. We ensure that the food we produce follows the British seasons, meaning all our ingredients are at their freshest.”

The event was the latest in a series of promotions for Rudolph potatoes.

Jo Giggs, Fenmarc said: “Paul Foster and Rudolph potatoes are a perfect match. Both are new and exciting additions to the culinary world, so we were delighted to work with Paul and the Tuddenham Mill team for this event.”