Recipes
Our Burnt Honey & Thyme Glaze, Explained
The glaze that finishes our roast course has three ingredients and one rule. Our head chef breaks it down step by step.
Three ingredients, one rule: never walk away from the pan. Our burnt honey and thyme glaze finishes the roast course at nearly every autumn dinner we cater.
What you need
Good honey, a bundle of fresh thyme, and a splash of cider vinegar. That is the entire list.
The method
Warm the honey until it foams and darkens one shade past amber — the moment it smells faintly of toast, pull it. Off the heat, add vinegar, then steep the thyme for ten minutes. Brush it on in thin layers while the roast rests.
The rule
Burnt means fragrant, not bitter. If it smokes, start again — honey is cheap and dinner is not.