JERUSALEM ARTICHOKE SOUP WITH CAULIFLOWER

INGREDIENTS

Cauliflower — Home Farm and Riverford, UK
Purple Jerusalem Artichoke — François, Dunkirk, France
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Golden onion – UK
Celery
Garlic – Murcia, Spain
Natural Fine Sea Salt – Atlit, Israel

Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.

A grower who pursues flavour at every stage: from varietal selection all the way through to harvesting on demand.

François is our root grower in Dunkirk. Through his dedication to varietal experimentation, he is not only protecting essential ecosystem biodiversity but making an immeasurable contribution to society by preserving unique flavours. Take these Purple Jerusalem Artichokes. Where the commercial norm is to select varieties with thin, smooth skins that can be easily processed mechanically, François opts for rough-skinned, knobbly Jerusalem Artichokes with powerful flavour.

Set just under 5km from the beach, the region's sandy silt, mineral-rich soil retains just enough essential water without compressing the plants, producing tender, thin-skinned roots with high nutritional value.

The convention in root growing is to harvest in one go and store in fridges. This frees up the land for the next crop but means plants lose out on flavour and sit in storage for months on end.

François harvests on demand, leaving his roots in the ground until the last moment. As temperatures drop, they convert starch to sugar — a survival tactic that translates to sweet and complex flavour.