Before the marinades, before the sauces, before anything reaches the grill, there’s the ingredient. Where it comes from, how it’s been raised or caught, and what it’s like to cook with. At Hg, that’s where we start.
For us, healthy food starts with the ingredients we choose. Our proteins are no exception. From chicken and beef to fish and tofu, each gets its own preparation, marinade or sauce.
We choose Red Tractor-certified British chicken for our Charcoal-grilled piri piri chicken and Charcoal-grilled lemon-mustard chicken. Each gets its own marinade before cooking over charcoal. A little heat from piri piri, or the sharpness of lemon and mustard, depending on what you feel like.
For our Charcoal-grilled flat iron steak, we use grass-fed beef from British and Irish farms, aged for 30 days. We cook it over charcoal, then spoon over herb chimichurri. The fresh herbs have as much of a place in the recipe as the heat of the grill.
Our salmon arrives fresh, never frozen. For our Charcoal-grilled miso salmon, we pair charcoal cooking with a savoury miso glaze and finish with furikake, a Japanese seasoning.
For our Tuna tataki with ají amarillo, we choose wild tuna caught using pole and line. Ají amarillo, a yellow chilli, brings a little heat. Different fish, with different flavours to bring out in the kitchen.
For our plant-based protein, we choose organic tofu from a small producer in Barcelona. We cook our Herb tofu until crisp on the outside, then add fresh herbs and ají verde sauce.
There’s plenty to enjoy here: the texture of the tofu, the freshness of the herbs and a little chilli from the sauce. It’s a preparation we give just as much thought to as anything coming off the grill.
Next time you’re choosing your Market Plate, you’ll know a little more about what goes into it. We’ll take care of the cooking.