The Ambrette will be launching a new rare breeds menu this May to celebrate the renaissance in sustainable farming of rare breeds in modern British agriculture.

Salt Marsh Lamb

Taking place at its restaurants in Canterbury, Margate and Rye over three consecutive Sundays from May 1st, the six-course menu will showcase some of the finest organic produce from across the UK, prepared by Michelin-listed head chef Dev Biswal.

From golden Guernsey goat kebabs and salt marsh lamb noisettes to Gloucester old spot pig and Hereford beef, all of the meat on the menu has been sourced from animals reared in free range environments and fed only on natural foods.

Dev Biswal

Dev Biswal, head-chef and owner of The Ambrette, said: “We’re passionate about using high quality, sustainably sourced produce which delivers delicious results. Rare breed meats and fresh, local ingredients combine this approach perfectly, offering excellent flavours and a really special story to boot.

“Rare breeds are well known for the high quality of meat they produce. Pork from rare breeds, for example, is often higher in fat than mass produced supermarket pork. The quality of this produce is renowned and it really does set a fantastic example for modern agriculture.

“When we put the menu together, we asked our customers through social media what we should include – more than three quarters said we should add goat meat, so we did.”

True to The Ambrette’s renowned style of fusion cooking, Dev Biswal has created this menu by infusing rare breed meats with exotic and aromatic flavours and textures inspired by global cuisine.

The menu begins with golden Guernsey goat kebabs, accompanied by pineapple chutney, mint and coriander sauce and a mango and red onion salad.

Following the starter is chargrilled Sussex chicken breast, spiced with cinnamon and star anise and served with cucumber raita and mooli salad.

Chargrilled Sussex Chicken Breast

Next up is noisettes of salt marsh lamb, slow cooked and served in a Kashmiri style sauce of cinnamon and saffron with baby carrots.

To follow is a loin of Gloucester old spot pig, pan fried and served with a sauce of malt vinegar, garlic wine and sauteéd spinach.

For the penultimate course, The Ambrette is serving a fillet of Hereford beef in a rich sauce of tamarind, garlic and Kent pears with stir-fried spring greens.

The finale combines sweet and sharp notes in a dessert of orange caviar, mango and coconut panna cotta, served with rhubarb ice cream.

Orange Caviar Mango & Coconut Panna Cotta

The six-course rare breeds menu will be available to pre order for dinner on 1st May in Canterbury, 8th May in Margate and 15th May in Rye at a price of £39.99 per head.