36 on the Quay
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00:00 You seem to be like the food trends, what people enjoyed most and on your menu what
00:11 has been kind of the top hits?
00:13 Yeah, I'd say the biggest trend obviously which is still ongoing at the moment is the
00:18 sustainability of all the produce.
00:20 So obviously working with local farmers, just generally local fishermen.
00:26 We use a guy who comes from Devon, he's got a business called Green Straight Scallops.
00:31 He dives with no air tanks, it's just a single breath.
00:35 He goes down to the bottom, obviously swims just holding his breath, collecting scallops
00:40 by hand so there's no dredging, there's no netting.
00:44 You know it's basically caught that day, then packaged in fresh seaweed which he also dives
00:48 for and then sent to us the next day.
00:51 So yeah, that's a massive thing here because obviously our customers get to hear that story
00:55 as well.
00:57 Brilliant.
00:58 And I'm guessing that goes down a treat, kind of them hearing that you kind of know
01:02 as well because I know some places they kind of just buy it and they've got no idea where
01:06 it comes from.
01:07 Yeah, we give everyone who sits down at the table, we give them a little story card of
01:10 what he does and how he started.
01:12 We're one of the first people to use him and we've just built up a reputation from that
01:17 since then.
01:18 So yeah, it's really good.
01:19 Yeah, and I mean what would you say are the things on your menu this year that have really
01:26 gone down well?
01:27 Are you going to keep any of them and move them over?
01:29 Are you going to change the menu for next year?
01:31 Yeah, I mean with us we're always evolving, always trying to push forward, trying to get
01:35 more and more in line with everything that's going on.
01:38 So I mean obviously the scallops will always be on, obviously due to weather, that's the
01:42 only thing that's obviously if it's not the best, if there's winds and stuff then obviously
01:46 he's not going to dive.
01:47 So yeah, I'd say scallops, just general, we know we do fermentation of food for health
01:56 benefits.
01:57 So yeah, I bet a lot of it will just keep evolving.
02:00 Brilliant.
02:01 And what do you think are going to be the kind of top things that will be coming in
02:05 in the new year?
02:06 I know that I had a meeting the other day and someone said something about unusual sausage
02:11 rolls and I've never heard of that.
02:14 I think there's always going to be a trend for unusual foods because people like to experiment
02:20 and explore.
02:21 I think sustainability is still going to be one of the biggest top trends for probably
02:27 the next two, three years.
02:28 Yeah, I think sustainability is going to be around for another three to four years.
02:35 Unusual trends is definitely going to always be something that's there.
02:38 We do a little bit of unusual flavours and techniques as well with our cooking to try
02:42 and give people a different experience.
02:44 I think unusual flavours and combinations will still be around.
02:50 I think British fusion food is going to be another one that's going to come up where
02:54 they take the classic British dishes and interpret them with other cuisines from around the world
02:59 because there's a lot of, you know, and the street foodie units, I think they're going
03:04 to take a big effect again now as well.
03:06 So I think people will find it more accessible just to grab something quick.
03:12 Yeah, definitely.
03:13 And what would you say, you touched on unusual tastes, textures, things like that on your
03:21 menu.
03:22 What are those things that you work on and experiment with?
03:27 We incorporate vegetables in with desserts.
03:30 We incorporate just the probably things that people don't really get to eat often.
03:36 We use a lot of different cuisines, flavours, spices, techniques that we incorporate.
03:41 We serve fish with some meat dishes and just different tastes and flavours and textures.
03:46 Brilliant.
03:47 No, that's perfect.
03:48 And so are you going to keep the menu that you've got now or sort of how often do you
03:53 change?
03:54 So we have a set menu which changes sort of with the seasons.
03:59 Our ala carte menu changes with the seasons and obviously what we can get available.
04:05 Our tasting menu we usually change every week and that's the one where we play around with
04:10 more of the flavours and mixing ingredients because that's for someone who wants to eat,
04:16 they know that they're going to go down that road.
04:18 So that's the menu that's always available to them just to experiment and play.
04:23 And what would you say are the things that you want to try in the new year?
04:27 Is there anything that you're desperate to experiment with and see if you can pull anything
04:32 off on the tasting menu?
04:34 I think with that it's just about being really creative.
04:39 Obviously there's boundaries to what you can and can't do but I think with just the tasting
04:44 menu it's always when you come through the door at 36 and you have the tasting menu you
04:50 read the menu but it's not always what you're expecting.
04:53 So it's very playful, it's quite a playful menu.
04:56 So I think for us it's just to keep that emphasis going and just get people's minds going a
05:02 bit more.
05:03 And is that a popular menu out of the ones that you serve?
05:07 Is that kind of one of the...
05:09 On Saturdays most of the people that dine always have a tasting menu.
05:14 So that is kind of the future.
05:15 And it gives us a chance to play with ingredients that you wouldn't normally use because you
05:21 can get them in for certain amounts to use and supply.
05:25 Whereas usually you wouldn't buy in like denier prawns from the Mediterranean Sea which are
05:31 the big prawn but not many people would try it because you've got a tasting menu, there's
05:35 always something for someone to try.
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