On The Range Recipe – Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed

The Wychwood Inn is an award-winning, family run Cotswold restaurant, hotel and pub located in the picturesque village of Shipton-under-Wychwood, Oxfordshire.

Known simply as ‘Shipton’ by locals, this small village sits on the edge of the Cotswolds, a national Area of Outstanding Natural Beauty.

The kitchen is the domain of head chef Joe McCarthy, who has been in charge of a small team in the kitchen for the past 6 years.

Joe undertook his apprenticeship at the Lords of the Manor in Upper Slaughter, while training at Gloucestershire College in Cheltenham. He went on to gain experience at a number of restaurants around the Cotswolds before settling at the Wychwood Inn, where he has been central to their success.

“I have the trust of the bosses and completely free reign in the kitchen, which is a dream for any chef, especially when you’re lucky enough to be surrounded some of the best produce in the UK. Whether it’s classic pub fayre or fine dining, I get a real buzz off surprising diners with innovative combinations and twists using the best seasonal ingredients.”

“This dish has been a favourite wherever I have been. It has a few different stages to it but it is simple to put together and beautifully refined, with the key ingredients and flavours lifted to magnificence.”

Check here for the recipe: https://www.countryrange.co.uk/recipes/dill-cured-mackerel-chargrilled-cucumber-pickled-pearl-onions-dill-aioli-sesame-seed/