One of the Lake District’s most well-loved chefs has created a number of nutritional dishes aimed at those going through chemotherapy. Ian Dutton, owner of Dutton Cuisine’s Village Inn, Pig and Brown Sugar restaurants, whipped up a ‘quick n’ easy monkfish’ dish, whilst son, Harry, who is Head Chef at Brown Sugar, made a ‘raspberry and pistachio soufflé with raspberry and sorrel, egg white macaroon and raspberry and pistachio tweel’. The dishes, packed with calcium, protein, iron and fibre, alleged key nutrients in fighting the effects of chemotherapy drugs, are also suitable for diabetics.
Produced in support of Cumbrian-based initiative, ‘Chemo Cookery’, which raises awareness of proper nutritional meals on a budget for patients, their families and carers and offers unofficial advice on healthy living for cancer sufferers, Ian and Harry were only too happy to put their first-class skills to good use. The monkfish dish was in fact, a recipe originally crafted by the late John Tovey of Miller Howe Hotel fame, under whom Ian trained as a young chef.
“We are delighted to be able to demonstrate the benefits of good nutrition and a healthy diet to all, but especially so for those who are going through such gruelling treatment as chemotherapy,” said Ian. “All three of our venues offer extensive menus which include varied and healthy options for those who are vegan, vegetarian and gluten-free, and we will always create bespoke dishes for those with intolerances and dietary no-no’s. We are very happy to be able to offer these new dishes for those going through treatment and recovery.”
Ian’s latest bar and restaurant, Brown Sugar, which opened in September 2018 and is located in the heart of Windermere village, specialises in offering healthy smoothies and shakes, power bowls and salads.
“We’re definitely seeing a significant shift toward healthy living and do seem to be attracting a more health-focused audience. We will, of course, always cater to our customers’ requirements,” said Ian.
