Kent chef reveals recipe for “Runaway Ostrich”

Kent chef reveals recipe for "Runaway Ostrich"

Following the national and international news headlines made by an “ostrich” causing traffic chaos near Tunbridge Wells shortly after New Year, leading Kent chef, Dev Biswal has reveal his recipe for ‘Runaway Ostrich’.

Wild and Exotic menu to be served at The Ambrette

Stories of what transpired to be a ‘rhea’ – a large flightless bird native to South America – caught the imagination of the world’s media after it escaped from a small holding near Speldhurst on the Kent/Sussex border.

Dev will be serving Brochettes of Ostrich at his award-wing Ambrette restaurants in Margate and Rye on a ‘Wild & Exotic’ tasting menu on Sunday 20th July at 6.30pm. The special 8-couse £49 menu is likely to feature such unusual fare as Python, Crocodile, Zebra, Water Buffalo, Nile Perch and Wild Boar, which diners rarely have the chance to savour.

The ostrich meat is described as akin to a very lean lamb with an intense and slightly gamey flavour. The flesh is “super soft – almost cotton wool like”, as the acids in the marinade break down the proteins in the red meat to render a pâté like texture.

Such exotic meats contrast with the more usual local and seasonal produce on which Biswal’s restaurants have established their reputation for fine dining with a unique twist. In March, The Ambrette will defend its prestigious title of ‘Kent Restaurant of the Year’ in the Taste of Kent Awards hosted by Produced in Kent.

The exotic produce is all sourced by Dev from sustainable sources, commonly part of successful conservation programmes.
“While our range of exotic meats is a great experience to enjoy, it is important to assure you that they are offered with an understanding of their environmental implications,” said Biswal adding, “We researched our sources in depth to ensure we only offer meats that adhere acceptable in welfare, hygiene and conservation standards through licensed sources, certified by the EU food standards agency.
Biswal devoted endless hours in the kitchen developing the techniques necessary to bring out the best qualities of these rarely used ingredients.
“It’s not a matter of slapping it on the grill – and, no, they don’t taste like chicken!” he said.
Game meats provide a healthy, low fat and low cholesterol option, as well as being high in iron and more flavoursome; they tend to be leaner than that from domesticated animals, with fewer calories and less saturated fat.

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