28 May The flavours of South American Barbecue are coming to Essex this summer
The White Hart Inn, a beautiful pub with rooms in rural Margaretting Tye near Chelmsford in Essex, has a new owner, head chef and style. Chef Eduardo Barsotti is bringing his unique style of South American barbecue to The White Hart Inn this summer. Created in collaboration with chef and winner of Top Chef Brazil 2020, Luciana Berry, the menu is full of grilled meats and vegetables cooked over the embers of charcoal and wood flame on a custom made South American fire pit.
Cordon Bleu trained chef Eduardo Barsotti arrives at The White Hart Inn with years of hospitality experience including his two restaurants, Omnino and Omnino Brazilian BBQ in London. On the grill are the highest quality cuts of Argentine beef, Australian Wagyu, American prime and British organic including picanha, ribeye, sirloin and fillet. Many ingredients on the menu are from local Essex suppliers including fish, asparagus, and Maldon Salt. Fresh fried Churros with Smoked Maldon Sea Salt Caramel is a must-try dessert.
Cooking on a custom-made traditional grill and firepit, the menu features classic South American barbecue dishes such Beef & Olive Empanadas, Salsichas (sausages) with Chimichurri, Smoked Chicken Wings, or try the Big Feast Tray which features huge Brazilian beef ribs, sausage and maminha, a cut similar to rump, served with halloumi, chips and three sauces including chimichurri, chilli and a garlic and herb. Feast on local Essex asparagus which have been grilled over the flame and served with Bearnaise sauce and flaky Maldon salt or try the ‘Catch of the Day’ Fish & Chips. Sides on the menu also come from the fire, including grilled vegetables, sweet potato chips with smoked paprika and corn on the cob with lime, butter and Parmigiano-Reggiano. For dessert there’s Barbecued Pineapple & Cinnamon, Churros & Dulce de Leche and Provoleta & Guava Sauce.
South American barbecue, popular in Brazil and Argentina, is a hearty and ancient style of cooking that originated as the cuisine of the gauchos who herded cattle across the great plains of South America. Today, it is a way of life, and deeply ingrained in the culture.
Eduardo Barsotti comments, “Cooking alfresco over fire is a way of life in Brazil and deeply ingrained in our culture. This hearty and ancient style of cooking originated as the cuisine of the gauchos who herded cattle across the great plains of South America and grilled meats over the embers of charcoal and wood flame. We are so excited to launch our alfresco Brazilian barbecue pits at The White Hart Inn, it’s all about the fire and flavour!”
The South American barbecue menu can also be enjoyed in The White Hart Inn’s alfresco dining pods. Fully heated, there are four pods in the garden, each seating up to 5 people.
Alongside the barbecue menu is a new a la carte and Sunday menu which has been designed by chef Eduardo Barsotti. Choose from starters such as Smoked beetroot carpaccio, goat cheese mousse & candied walnuts or Pork rillettes & duck liver pate, rhubarb & apple chutney & flat bread. For main courses try Corn-fed chicken supreme, sweetcorn humita, Ecuadorian popcorn & black truffle gnocchi or feast on the Chateaubriand to share, rosemary baby potato, green beans and bearnaise. Sides include mac & cheese, smoked mashed potato, grilled tomatoes with stilton or green beans. For dessert there are brownies, ice-cream or passion fruit mousse or have the South American sweet classic, Dulce de Leche cheesecake and banana.
The White Hart now offers two extremely well-presented double Bed and Breakfast rooms located above the pub with their own entrance door, which will reopen in the summer. The peaceful rooms provide fantastic views over the nearby countryside and benefits from its central location of three wedding venues, golf courses, and easy access to A12.