New Autumn Menu at Neo

After the glorious summer we have enjoyed it’s now time for a change in season with a chill in the air and the nights drawing in and it’s a change we welcome.

There’s also a change at well-loved restaurant Neo with not only the launch of their delicious Autumn menu but also the introduction of afternoon tea. I was invited along to meet new Head Chef Daniel Turner to try out some of the new dishes and discover the inspiration behind them!

Daniel has cooked in Michelin star and rosette restaurants, as well as working alongside Heston Blumenthal as his sous chef. By utilising innovative cooking techniques and taking inspiration from our surroundings, Daniel has created a menu which is unlike anything we have seen at Neo before.

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Hi Daniel, can you tell us more about the changes can you see yourself making at NEO?

I have changed all of the menus. We’re trying to incorporate seafood a little more, especially as the suppliers are so great around here. We want to go down the extravagant route, I’m aiming for the wow factor here. I have also introduced afternoon tea, which I think will go down really well.

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A SELECTION OF THE TEMPTING NEO NIBBLES!

What has been your inspiration for the new dishes?

Our location – the sea and the beach!

What would be your favourite dish on the new menu? What have you enjoyed about creating this new menu?

I’ve got one of my classics on here: Sand, sea, scallops and seaweed. This is a bit of a Heston inspiration. The sand is breadcrumbs fried in fish oil, seaweed being samphire, scallops being scallops, but then we take the roe off, dry it out so that we make coral, which goes on the plate as well. Then we have a seafood foam, which is the sea. It’s very funky!

We’ve also made a simple ham hock terrine, and then we’re going to smoke it to order, then the waitresses are going to wave it around the table so it’s going to add a little bit of theatre to the restaurant.

What is your favourite dish to create and also to eat?

Pork belly – favourite cut of meat which can be underrated, slow roasted, you can’t get anything better than that!

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WILD MUSHROOM RISOTTO w PARMESAN CRISP & TRUFFLE OIL

Which chef do you most admire?

It’s got to be Heston Blumenthal. He is just incredible and working alongside him was an honour. He does exactly what he wants and rightly so, he has won the award for best restaurant in the world! I just love his creativity and the influence he has on the culinary world, including myself and this new menu.

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SENSATIONAL VANILLA PANNA COTTA!

How would you describe your style of cooking?I’ve been in the AA and a variety of different papers who have described my style of cooking as ‘modern eclectic,’ which is a mish-mash of everything. I like my oriental stuff, I like my English stuff, I like the classic French stuff. I just love to combine different national cuisines.

 

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THE NEW DESSERTS MENU – MAKE SURE YOU LEAVE ROOM!

Daniel thank you so much for your time – everyone can check out the new menu by clicking here and also the new afternoon tea menu here.

To book your table at Neo you can call 01202 203610 and to celebrate the new afternoon tea menu we have kindly been given an amazing discount code for any bookings made before the 23rd September to be used before 31st October. You can quote ‘SCRUMPTIOUS‘ for an amazing 25% off your afternoon tea!

Enjoy!

Emma

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