LAB-TEST KITCHEN
Product-Lab
& Test-Kitchen
A Space to Be Creative
In recent years, at Gem42 we have established a dedicated test kitchen in which to create freely, without the pressures of a normal, working kitchen and create our restaurants new dishes, ideas, and techniques. Some of these projects delve into the developing menus and working on food & Fermentation.
​
​
​
​
Supply Us
We are always on the hunt for new Local Quality produce/ingredients/suppliers. If you feel you have something of interest please don’t hesitate to contact us on the kitchen number 01633 287591.
At Gem42 Test Kitchen, We focus on investigating "forgotten ingredients" and emphasizing a natural, & more healthy way of eating.
Our Gem42 Test Kitcken, works alongside our greenhouse team, we have recently researched on wasabi and and finger lime, its gastronomic use and health benefits and how is produced, now our greenhouse team has its own plants.
Chefs thought;
"We have also an opportunity to study things we use all the time and take for granted," they said.
Aged Acidity
"The is a new cooking process that we have been experimenting for sometimes, and we got it now".
Our OXIDISED UNRIPE LEMON will take you onto a unique flavours journey, Musky, Citric-bitter, Sharp, Toasted, Aged, Sweet, Umami, Refreshing and concentrated flavours.
All begins with organic unripe lemon since the citric note is almost bitter and the skin is much harder and able to hold the aging oxidation weeks.
@ Gem42 kitchen-lab the lemon
is prepared with the addition of Must and kept for 3 weeks at controlled hot/humid environment obtaining this new flavour concept, Citric-Oxidised inclined on what chef Sergio calls aged acidity, a captivating flavour concept with new age taste!
Chef Sergio
"Pasta Di Pane ”
Bread Pasta
The idea of this particular dish was inspired from a visit to a vineyard in Tuscany (Italy) where only by chance we were served an outstanding “RIBOLLITA”, a Tuscan traditional dish, prepared with cavolo nero, cannellini beans, carrots, potatoes, cabbage, lardo di colonnata and old bread .
Once we came back to Wales, we kept thinking about the RIBOLLITA, especially because we believe in utilizing every ingredient to its fullest potential, minimizing waste, and maximizing flavour. So busy in our kitchen-lab, we have developed our new concept: “PASTA Di PANE”.
In only few weeks our project started to take form.
All our bread leftovers are roasted with thyme oil
and soaked in ribollita broth at our customer’s table (in this way the bread will release all its aromatic to the
broth) then is dried overnight and used to make a sourdough bread pasta,
which is filled with purée of ribollita. The dish is completed with our special broth/infusion, previously processed in our Rotary Evaporator and served
with cavolo nero crisp and apple cubes for a touch of freshness!
Sourdough Pasta
This inventive use of surplus bread not only reduces waste but also imparts a delightful rustic flavour and texture to our pasta.Our Sourdough pasta is nutty and very flavourful, and well worth the extra work involved in passing it through the pasta machine a few extra times.
Our 2023 project.
Plancton Marino
The sea in the pot.
Chef Sergio is pushing the boundaries in his culinary journey, enhancing recipes by adding the ‘authentic flavour of the sea, and combining
’science and cuisine to enhance the taste of the sea in more Traditional recipes but also in the most Innovative way.
A real revolution in Gem 42 Lab kitchen. An exclusive Ingredient with an intense taste of the sea that offers Innumerable possibilities in the kitchen.
The plankton marino It lends itself to an infinite variety of preparations and innovative applications that bring the gourmet kitchen sensory experience well ahead.
Health Benefits
Of Plancton Marino
Plancton marino is full of nutritional benefits, including; omega 3 and 6 fatty acids, iron, calcium, phosphorous, iodine, magnesium | potassium. Most notably it is high in antioxidants that help repair cell damage. The plancton marino is also vegan with no seafood allergens (including shellfish)
Peperoni Cruschi
​
Peperone di Senise:
the sweet peppers of Basilicata
Every August long strings of peppers line the streets of Senise, South of Italy drying in the late summer sun. This Bell Pepper is a very high quality product called the "red gold of Basilicata"a spice powder or in the "Crusco"version - which means Crunchy. At gem42 you can enjoy it, in some of our tasting menu dishes.
Healthy Benefits
​
In addition to their culinary versatility, the Bell Peppers from Senise have also excellent nutritional properties: they contain vitamins A, E, K and PP, and a 30% of vitamin C more than other varieties of Bell Peppers.They’re not only delicious, but also a very genuine & healthy product.
"The Red Gold
of Basilicata"
​
Do you want to discover more about this Pepper ?
From the Antilles,the Spanish imported it between the 16th and 17th century,the plantation developed in Senise and in the neighboring villages with care and respect for tradition, until obtaining the IGP certification by the European Union in 1996.Since then, the areas is officially recognised as a place with unique climate conditions for the production of this particular variety of Bell Pepper.But how the Senise Pepper become "Crusco"?
At Gem 42, the dried Bell Pepper is cleaned with a rag and dripped in boiling olive oil, just a few seconds are enough to get the unmistakable consistency of puffy and "Crunchy".If you look at it ,the Bell Pepper could remind you the spicy taste of the chilly pepper, but actually, it is just the opposite when you try it, it will seduce you with its sweet and intense flavour which, combined with the crunchiness gives you an ultimate bite sensation.
Making Our Own Kombucha
WHAT IS KOMBUCHA?
​
In a nutshell, kombucha is fermented tea. The traditional method of making kombucha – which we follow involves a natural fermentation of sweet tea, wild healthy bacteria and yeasts.
The result is a tasty drink with sweet and sour flavours that contains healthy, living cultures (aka good bacteria) and organic acids.
​NON - ALCOHOLIC
SPARKLING
FERMENTED TEA
Wine is alcoholic, and naturally so. But if you want a great non-alcoholic alternative to your favourite champagne or Prosecco our Homemade Kombucha is the perfect drink.
Here At Gem42 is also available alongside our tasting menus as an alternative to pairing.
​
​
Health Benefits Of Kombucha
As kombucha is the product of fermentation, a number of probiotic bacteria are produced. At specific concentrations, probiotic bacteria can help to balance the gut microbiome in humans and improve digestion.
Komboucha is also high in antioxidants.
Kombucha contains vitamins and minerals which are produced when the yeast breaks down the sugars, including vitamin C and B vitamins B1, B6 and B12.
kombucha is claimed to be beneficial for several ailments relating to digestion, weight loss, bone health and inflammation.
Fermenting
And
Pickling
Gem42 Lab
A Space to be Creative
Our Product Lab &Test kitchen also involves.... Development | Testing Sowing Rare Seeds | Veg Growing | Green House Gardening | Fermenting | Cooking | Dry Aging | Chilling | Churning | Pickling | Charring |Brining and Much more.
​
​
​
​
Product- Lab
&
Test-Kitchen
"THIS IS A GREAT PLACE
WHERE A VISION BECOMES A REALITY"
CHEF PASQUALE
At Gem42 We serve seasonal dishes, inspired by homegrown ingredients.
​
Why We Make Our Own Ground Sausage?
We have FULL control over what is in it. And what is not. In grinding our own meat we also have direct control over the quality of the meat itself as well as the ratio of muscle meat to fat. And then of course there are the seasonings: Most store-bought sausage contains things like corn syrup, MSG and that ever cryptic ingredient “flavourings” which could mean practically anything.
Field-2-Table
As the seasons change, so too do our menus. It frees our chefs in their creativity and get the very best out of ingredients while they’re in their prime. Our service team knows exactly what goes into our food and where it all comes from, so feel free to ask them about our ingredients or provenance | And if you’re vegan, or vegetarian, we have a special menu for you.
Field 2 Table
​
Our restaurant greenhouse allows us to take growing into our own hands,all year round. It provides a buffer against the uncertainties of sourcing local seasonal fare.It gives us more control over our men,and gives us a consistent production of greens and vegetables that our kitchen always needs.
"My Vegetable Patch is my Pride & Joy"
Chef Sergio
A tomato maybe a fruit, but it is a singular fruit. A savoury fruit, a fruit that has ambitions far beyond the ambitions of other fruits.
Artisan
Sourdough
​
Crusty, Artisanal Sourdough
Now also prepared with
Kombucha Starter.
​
bread takes time… and patience and finesse.
​
Our bread is born of traditional methods and the fewest, simplest ingredients. We don’t use anything artificial. No dodgy extras to synthetically boost shelf life or softness. Instead, we choose the very best natural ingredients, and invest the time and discipline needed to create real, honest Bread Varieties and Hand Pulled Grissini, that look, smell and taste amazing.
Grissini Stirati or
Hand-Pulled Breadsticks
A Perfect Companion with our Bottarga Emulsion.
Corn Flour | Powdered Crusco Pepper.
Wholemeal Flour | Seeds | Liquirice.
A quintessential food experience @Gem 42
Mastiha
Tears of Chios
​
Mastic is a resin obtained from the mastic tree. It is also known as tears of Chios, being traditionally (and we like to add uniquely) produced on the island Chios, as other natural resins, is produced in "tears" or droplets.
​
“White Gold of Chios”
We discovered this ingredient, while on holiday in Chios and decided to take some of this natural resin back with us. Its aromatic properties resembles that of Pine Trees, Yes really!
So we set out to work in our Lab Test Kitchen, and experimented several attempt and finally made a Gelato using the Mastic.
Our Mastic Gelato is served with our farm to table menu but you are welcome to ask our staff for a sample of this unique gelato concoction.
Mastic medicinal properties have been utilized for thousands of years for gastrointestinal ailments and related health concerns. These include the prevention of ulcers but it also stimulates multiple digestive mechanisms. Therefore we decided to use this ingredient at the end of the meal as part of a dessert .
From Waste To Worth
​
Our Natural Soap is handcrafted with simplicity & sustainability in mind.
The remaining leftovers used in our cooking process will be used and combined with other leftovers such as our used olive oil, which is filtered and infused with aromatic herbs from our green house & combined with ashes remaining from our charcoals & caustic soda. This blend will give us a fantastic Natural Soap used to wash our kitchen staff uniforms, towels etc.
"Practice makes it Perfect"
We are now planning to sell our Natural Soap to public in the nearest future.
A Day at the Kitchen Lab
A day at the Gem42 kitchen Lab.
After several cooking tests, the salt baking process gave us the best results, it kept the thin layer of fish moist, (not rubbery as the sous vide, not dry as the oven cooking or salamander results). Once we found out the best way to cook the squid it was easy to focus on a gentle - controlled cooking time and after various tests, over 30 samples proofs, we touched the perfect ground, with a layer of 1 mm squir cooked for 5 minutes at 62.8 degrees!
The sodium acetate combined process will cook our squid in a gentle way without drying the thin layer and will also transfer humidity keeping the squid moist.
​
"Practice makes it Perfect"
We are now planning to sell our Natural Soap to public in the nearest future.