Head Chef Steve Rimmer shares a bit more information behind his food choices…
At Mulberry Tree restaurant, we use the best locally sourced produce. All of our dishes are prepared in-house; the menu includes a great choice of meat and fish, and there is a selection of vegetarian dishes.
We create a lot of our dishes based on seasonal products and customer’s needs; not only is it economical, but eating seasonally has health benefits too – foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of year. For example, we will use wild garlic and asparagus between March and May when it’s just come into season and is at its peak, whilst the Herefordshire berries are very delicious from June to September.
When it comes to seasons, my favourites have always been autumn and winter. This is the time of year I like cooking heartier food such as slow-cooked blade of Herefordshire beef with horseradish mash, roast root vegetables and a deep rich red wine sauce. The autumn/winter vegetables such as parsnips, sweet potatoes, and butternut squash are great and go well as purées with fish, meat and vegetarian dishes. You will always find beetroot on the menu as that’s one of my favourite ingredients to use and I love to put it with goat’s cheese. Give it a go this season!
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50 Bellevue Terrace, Malvern
Bar Opening & Closing Hours
Sunday- Thursday 10am – 11pm
Friday and Saturday 10am- Midnight
Sunday- Thursday 12pm- 3pm and 6pm - 9pm
Friday and Saturday 12pm- 3pm and 5.30pm- 9.30pm