Husk

14th – 18th February

At Husk, in Nashville, executive chef Ben Norton is redefining what it means to cook and eat in the South.

Reinterpreting the bounty of Tennessee and the surrounding area, Norton’s ingredient-driven cuisine begins in the rediscovery of heirloom products and ends on the plate with playful dishes such as Bear Creek Beef Tartare with Crawfish XO & Pepper Relish; Turbot with Preserved Tomato Gravy & Green Tomato Chow-Chow; and New Orleans BBQ Shrimp & Grits.

Key to Husk’s proudly southern identity is Norton’s close relationships with local farmers who supplement what he can’t grow himself onsite in the restaurant’s bountiful kitchen garden with a regular supply of the season’s freshest ingredients.

A week at Carousel will mean relaxing Norton’s one rule (“if it doesn’t come from the South, it’s not coming through the door”), but we cannot wait to see his inimitable style of contemporary southern fine dining interpreted through the lens of the best British produce we can get our hands on.