Provenance Kitchen, a mobile purveyor of seasonal, restaurant quality food, operate from a stunning vintage Airstream caravan that’s been converted into a kitchen with wood fired oven. I attended their launch party earlier this month (I wrote all about it here) and I was so impressed by the food and drink that I vowed to follow their whereabouts for my next Provenance craving.
On Saturday 11 July, Provenance Kitchen served up delicious food at Burwash Manor, located in the village of Barton, about 5 miles from Cambridge. Provenance Kitchen’s gleaming Airstream caravan looked right at home amid Burwash Manor’s lovely independent shops, including foodie haven The Larder in its Food Hall.
Burwash Manor is situated on a working organic farm where they grow produce and rear their own rare breed pigs. Dynamic Organics, a three-acre market garden on the farm, use biodynamic principles to grow a variety of vegetables many of which were featured in Provenance Kitchen’s Burwash menu, such as spring onions, rainbow chard and new potatoes.
Paulo and I had a look the menu whilst taking in the tantalising aromas emanating from the Airstream caravan. Provenance Kitchen’s menu is divided into sections to emphasise traceability and sustainability (From The Land, From The Sea, From The Farm and From The Dairy).
Their homemade soda was elderflower lemonade, which was sweet and very refreshing.
Paulo chose the Free Range Suffolk Brick Chicken with bulgur wheat, rainbow chard, radish, garlic, pimento, sherry vinegar and romesco sauce (a nut and red pepper based sauce from Catalonia) served on flatbread. The chicken was succulent and went very well with the fresh and tasty accompaniments.
It was a “From The Farm” dish for me as well. Provenance Kitchen’s other option was the Low ‘n’ Slow Dingley Dell Pork Shoulder in a brioche bun, served with local new potatoes, rainbow chard, pickled fennel, sage and cider vinegar. This was a winning dish and very different from American BBQ pulled pork sandwiches. I absolutely loved it.
The menu also featured the following:
- From The Land: Wood Fired Burwash Organic Spring Onions and Rainbow Chard with bulgur wheat and romesco sauce, all served on flatbread.
- From The Sea: Hay Smoked Sea Trout with local new potatoes, cucumber, spring onions, nasturtium leaves and boiled lemon mayonnaise.
- From The Dairy: Gooseberries, set cream, elderflower jelly and honeycomb. This dessert was refreshingly light. I gobbled it up so fast I forgot to take a photo!
A rare treat for me was having the opportunity to chat at length with Mark Hughes, one of the founders of Provenance Kitchen, who is also instrumental in designing the menu. Mark kindly took the time to participate in an interview (a first here on One Two Culinary Stew).
I particularly liked hearing about how they cook the hay smoked sea trout, pork shoulder and brick chicken. Oh, and not on the menu at Burwash Manor… but we discussed Provenance Kitchen’s delectable gin fizzes.
Have a listen to learn more about Provenance Kitchen and all of its deliciousness!
I’d like to thank Mark Hughes for allowing me to interview him on a busy Saturday at Burwash Manor. I really enjoyed hearing his insight.
Provenance Kitchen kindly accepted beforehand to participate in an interview. This review is based on my experience at my own cost and I did not receive compensation for the interview.
Unless otherwise noted, I am the legal copyright holder of the content and images on this blog. Please contact me for permission if you wish to use, reprint or publish any material.