Taste Of The Med @ The Minnis - New Seafront Tapas Restaurant
Healthy menus
helped chef to lose 3 stone
Kent chef
patron Jason Freedman is to open ‘Taste of the Med @ The Minnis’, overlooking
the golden sands of MinnisBay in Birchington, which nestles between the fishing
ports of Whitstable and Ramsgate. The
new menus draw heavily on the same dishes which have helped Jason lose 3 stone
in weight over a two-year period.
Inspired by a
cuisine which helped him achieve the sustained weight loss, Jason is to rebrand
the first floor dining area of The Minnis Bar & Restaurant, with seating
for 50 customers, which is normally reserved for private functions, with tapas
and mezze style menus featuring dishes from countries that fringe the Mediterranean.
“Our olive
skinned friends have their eating habits just right and because of this they
have better cardiovascular health, lower levels of cancers and longer adult
life expectancy,” said Jason, who believes there is also strong evidence that
those eating a Mediterranean diet have a lower risk of type 2 diabetes, lesser
risk of strokes, lower risk of Parkinson’s Disease and, reduced risk of
Alzheimer’s.
The diet in
southern European consists of mainly beans, lentils, plants and whole grains,
supplemented with fish, seafood, pasta and a small amount of red meat. A
typical meal would be salad and vegetables with a small amount of meat or fish,
a small side dish of pasta and maybe a slice of bread
They avoid
processed foods and dine on home grown and locally sourced produce.
They drink
wines and water rather than spirits and sugar-laden carbonated drinks. A glass and it is a proven fact that a glass
or two of red wine is good for the Heart and also aids digestion but too much
wine can have a negative effect on the body, so drink sensibly.
“Whilst
losing weights I always enjoyed a glass of good quality wine – which aids
digestion and is good for the heart – but I did cut back on the chocolate,
which is my weakness,” said Jason, who reminds us that we should not overlook
the social life aspect of the Mediterranean way.
“They don’t
sit down for meals in front of a television set, they usually sit in groups
with friends and family, they relax and enjoy their food at a leisurely pace
and this is just as important as the food on the plate.” He added.
Jason opened
a small 26-seater tapas restaurant, Café Bee, in MinnisBay ten months ago, but
it proved so popular it was regularly turning away customers. Bringing it in-house will allow him to
expand and develop the menu, whist satisfying more diners. The new restaurant will open in May.
On offer
there will be an average of 30 hot and cold, classic and modern dishes priced
from £3.50 at Taste of the Med @ The Minnis.
“There’s a
growing trend for casual dining, with sharing platters and small plates, with
greater demand for healthy-eating options which are common to Southern Europe
and North Africa,” said Jason, adding, “With fantastic sea view and spectacular
sunsets, the ambience suits this style of eating perfectly.”
The
Mediterranean menus and paella will also be available on the outside terrace on
the warm summer evenings,
Many of
Jason’s home cured dishes, produced the same way as his Curiously Kentish
brand, utilise the food preservation methods brought to Britain 2,000 years by
the Roman invaders. The Romans introduced many new culinary techniques -
curing, drying, smoking, pickling and preserving – that not only kept food from
spoiling, but greatly enhanced its flavours and textures.
The new
seafood tapas menu features a wide selection of items including; Poached &
Smoked Mackerel Croquettes with Tartar Sauce, Fresh North Sea Cod in Tomato
& Lemon Sauce. Half Shell Green Lip
Mussels served cold with Lemon & Cracked Pepper, Steamed Mussels with
Homemade Chorizo & Tomato, Steamed Mussels with Kentish Cider & Cream,
Pan Fried Butterfly Sardines with Tomatoes & Olives and Grilled Rock
Oysters with Homemade Chorizo.
Meat options
include, Skewers of Free Range Chicken with Mediterranean Vegetables, Fruit Fed
Pork Marinated in Spanish Spicy Paprika, Chilli & Red Wine, Homemade
Chorizo with Sautéed Potatoes & Onions, Plate of Homemade Charcuterie with
Homemade Pickles & Chutneys, North African Spiced Lamb Meatballs with Spicy
Tomato Sauce, Sliced Homemade Chorizo Pan Fried in Red Wine and Homemade
Chorizo & Black Pudding Pan Fried with Spiced Tomatoes.
Vegetarian
selections feature Kentish Ashmore Cheese & Red Onion Croquettes, Goats
Cheese & Sweet Red Pepper Kiev, Char grilled Aubergines, Courgettes &
Peppers with Virgin Olive Oil, Artichokes, Olives, Sun Blushed Tomatoes, Garlic
Fresh Herbs & Olive Oil, Roasted Sweet Potato, Parsnip & Onion “au
gratin” and Wild Mushroom & Potato Risotto with Truffle Oil.
Jason’s tips
for adopting a healthy Mediterranean lifestyle:
1. Always eat
breakfast. Fibre rich foods are very good for starting the day, eat fresh
fruits and whole grains, they will give you slow release energy and fill you up
for longer.
2. Eat Meat?
Although there are fewer vegetarian in Europe than the UK, we should cut down
on meat, try and choose leaner cuts, switch some of the red meat diet to
chicken, game, fish and seafood. Fish
such as Omega -3 rich sardines, salmon, tuna are ideal. Shellfish such as mussels, oysters, cockles
and clams are good “brain foods” and rich in minerals, trace elements and
vitamin A and E.
3. Fats. A
healthy diet should contain 30 percent fat. It is vital for good health,
transporting nutrients round the body. It boosts moral and helps keep you
satiated for longer. If you do not consume enough fat in your diet, your body
will go into shut down mode and use less energy. Processed low fat and fat free
products usually have high levels of
salt, sugar and artificial additives to replace the flavours lost from
fats. Nuts, sunflower seeds, avocados, extra virgin olive, sunflower and
rapeseed oils are excellent sources of healthy fats in your daily meals. Use
them for frying foods, instead of butter.
4. Veg. Eat
Fresh fruits and vegetables with all meals if possible, and choose them for
snaking.
5. Snacks.
Chose fruit salad, crudités, dips, olives and nuts, instead of biscuits,
sandwiches, cakes and chocolate. Root
vegetable crisps are a delicious alternative to potato based snacks.
6. Carbs.
Opt for whole grains and healthy breads in preference to those pastas
and breads using refined wheat. Instead
of eating sandwiches made with bread, try wraps with whole wheat tortillas.
7. Dairy. Be
mindful of your dairy intake. Reduce full fat milks, cream and cheese. Goats and sheep milk are more widely consumed
around the Med. Cows get to be that size for a reason.
8. Hunger
pains. Don’t get hungry – you will over eat. Eat less, more often. Tapas style
portions are ideal. “Grazing” will help
boost your metabolism and aid weight loss.
9. Enjoy your
food. Feed the palate, not your stomach. When you are cutting down, have better
quality foods. Treat yourself.
10. Do not
set weight targets or times scales. Most diets don’t work because they are seen
as a quick, short term fix. Most dieters put back all the weight they lose –
and more. Serial dieters end up on a cycle where their weight increases over
time.
“My advice
for people who want to lose weight is not to go on a diet, but change the way
you eat and what you eat for good,” said Jason. “If you aren’t prepared to make
a permanent change to your lifestyle, don’t go on a diet as you will end up
putting on weight in the longer term.”
The Minnis
Bar & Restaurant, The Parade, Birchington, Kent CT7 9QP
T: 01843
841844 E:the.minnis@virgin.net W:
www.theminnis.co.uk
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