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A Chef’s Journey: Crafting the New Menu

  • March 4th 2025
  • Category: Food

by Kevin Connor – Head Chef, Thackaray's at Scarcroft Park

 

Every season brings new ingredients and an opportunity to refine our menu. Creating a new selection of dishes isn’t just about taste—it’s about balance, technique, and ensuring every plate delivers a memorable experience.

Since joining Audley as part of the pre-opening, I have enjoyed supporting the Food and Beverage group in developing the seasonal menus; with fresh ingredients from some fantastic suppliers, we can create dishes from feedback from not only the owners at my village but from across the group, which is such a benefit to be able to cook what people wish to eat. 

Our spring menu which launches on 12 March menu was developed through weeks of testing, refining, and a collaborative cook-off with four head chefs across the Audley Villages. The goal? To highlight bold flavours, seasonal ingredients, and classic techniques with a modern approach.

One standout dish is the Slow Braised Lamb Henry.

A gourmet dish featuring a cylinder of cooked meat on a bed of peas and greens, with a sprig garnish, served on a white plate. A small sauce pitcher is in the background.

Cooked low and slow for a deep, rich flavour, the lamb is paired with olive oil-crushed potatoes for a creamy contrast. A leek and pea fricassee adds freshness, while a mint jus cuts through the richness with a bright finish.

Selecting dishes is a careful process of experimentation and refinement, ensuring each element complements the others. We look forward to sharing this new menu and seeing how our guests respond. Whether you prefer comforting classics or fresh, seasonal flavours, there’s something for everyone.

We invite you to join us and experience it for yourself.

,
,

by Kevin Connor – Head Chef, Thackaray's at Scarcroft Park

 

Every season brings new ingredients and an opportunity to refine our menu. Creating a new selection of dishes isn’t just about taste—it’s about balance, technique, and ensuring every plate delivers a memorable experience.

Since joining Audley as part of the pre-opening, I have enjoyed supporting the Food and Beverage group in developing the seasonal menus; with fresh ingredients from some fantastic suppliers, we can create dishes from feedback from not only the owners at my village but from across the group, which is such a benefit to be able to cook what people wish to eat. 

Our spring menu which launches on 12 March menu was developed through weeks of testing, refining, and a collaborative cook-off with four head chefs across the Audley Villages. The goal? To highlight bold flavours, seasonal ingredients, and classic techniques with a modern approach.

One standout dish is the Slow Braised Lamb Henry.

,
,
A gourmet dish featuring a cylinder of cooked meat on a bed of peas and greens, with a sprig garnish, served on a white plate. A small sauce pitcher is in the background.
,
,

Cooked low and slow for a deep, rich flavour, the lamb is paired with olive oil-crushed potatoes for a creamy contrast. A leek and pea fricassee adds freshness, while a mint jus cuts through the richness with a bright finish.

Selecting dishes is a careful process of experimentation and refinement, ensuring each element complements the others. We look forward to sharing this new menu and seeing how our guests respond. Whether you prefer comforting classics or fresh, seasonal flavours, there’s something for everyone.

We invite you to join us and experience it for yourself.