From Farm to Luxurious Cuisine
A few evenings ago, as we worked carefully to create the next perfect preparation for our two guests, the sky was darkening at 9 o'clock in the evening. It was bracingly cold outside and we were glad to be working in a warm kitchen.
The aromas were tantalising from the resting Orkney beef and the freshly rubbed ginger. Six successful courses completed and now just three to go.
As we slice oranges and chop spring onions we see through the kitchen window, that the other end of the local food chain is working late too. It is a member of the family of gentleman farmers that own and manage a large and respected beef farm on the island.
We serve our fillet steak teriyaki beef.
As we return to kitchen, the farmer passes by to pick up yet another load and start his late night tasks all over again.
And so from producer to purveyor, with both ends of the food chain in plain sight, we are glad to be in the warm environment of Eastward House and thankful for the commitment made by our local farmers.
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007