Kühlenthal encouraged his writing and championed him: Blythe edited Aldeburgh festival programmes for Benjamin Britten and even ran errands for EM Forster, who took a shine to the shy young man. Most importantly, in 1951 he met the artist Christine Kühlenthal, wife of the painter John Nash. “It was a kind of apprenticeship,” he once recalled. Blythe “longed to be a writer”, he said, and he listened and learned – inspired by the example of poet friends including Turner (the unnamed poet in Akenfield) and WR Rodgers of how to live with very little money. He befriended local writers including the poet James Turner, who helped his passage into a bohemian, creative Suffolk circle that included Sir Cedric Morris, who taught Lucian Freud and Maggi Hambling and lived nearby with his partner, Arthur Lett-Haines. Early on in his training, his superiors decided he was unfit for service – friends said he was incapable of hurting a fly – and he returned to East Anglia to work, quietly, as a reference librarian in Colchester library. His father, Albert, had served in the Suffolk Regiment and fought at Gallipoli and Blythe was conscripted during the second world war. Although Blythe left school at 14, by then he had already established a voracious reading habit – “never indoors, where one might be given something to do,” he remembered – which became his education. His mother, Matilda (nee Elkins), a nurse, passed to him her love of books. His surname comes from the Blyth, a small Suffolk river, but his mother and her family were Londoners. I love him, I love food and I love this salmon.The eldest of six children, Blythe was born in Acton, near Lavenham, into a family of farm labourers rooted in rural Suffolk. First of all, no one ever cooks for a chef, so having another chef in the family is fabulous, but it’s also time you get to spend together doing labors of love of food, cooking and just being together. Spice of Blythe: “Cook with the ones you love, if you’re lucky enough to get to cook with someone like this. Nathan says he cooks his salmon for two hours with cherry wood and then adds some apple or pecan wood for an extra 30 minutes.īlythe takes a bite and the verdict is – smokey, sweet and delicious! Next, he coated the pan with the rub, laid down the salmon for a 24 hour nap in the fridge, and put more rub over the salmon.Īfter marinating for 24 hours and a quick rinse, the salmon is candied and ready for another two hours, chilling at room temperature before heading to the cooker. He put in a little bit of Cayenne pepper. Nathan also added something a little extra special to spice up his life for the Spice of Blythe. He uses two cups of lightly browned sugar, half a cup of kosher salt, and about five table spoons of garlic power. Nathan says he used Scottish Salmon from his local grocery store, washed it, cut a slit to filet his fish, washed it again, and started on his rub. He takes us through the steps of smoking salmon from the comfort of your own home, and says you can do it with any sort of meat! She introduces us to the Chef de Cuisine, and her fiancé, Nathan Black. This week, Pink Magnolia Executive Chef Blythe Beck takes the cooking to her home! Please look at the time stamp on the story to see when it was last updated. This is an archived article and the information in the article may be outdated.
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