2 July 2018
Chef Profiles

Matthew Johnson

micro chard rainbow cress used to garnish and flavour meat dishes

I love to use products from Nurtured in Norfolk in almost every dish I create; from decorating our canape boards, garnishing mains and adding that final addition to desserts. We use a lot of edible flowers on our canape boards as well as adorning our desserts. The most recent product from Nurtured in Norfolk I used was ‘Gracilaria’. It is a type of seaweed that works perfectly with fish dishes. I used it to top a pan-fried sea bass fillet with sea food chowder, baby spinach and lemon sorrel from Nurtured in Norfolk.

Connect with Matthew Johnson and discover more of his work at @goldleafcatering