This is by far the most challenging time for any chef who works with the seasons, the days are brighter and longer and peoples expectations of spring is in the air, but we still have winter produce to work with as spring fruit and vegetables are still dormant.
Some help is on hand with Purple Sprouting Broccoli, Hispi Cabbage and for Desserts Forced Yorkshire Rhubarb and Blood Oranges
Dishes on our seasonal menu are Goats Cheese Mousse with Heritage Beetroot or Twice Baked Leek & Gruyere Soufflé or Pan Fried Scallops with Treacle Chicken Wings & Roasted Cauliflower
For the main course we have Gressingham Duck Breast with Croustillant of Leg, Turnips & Orange or Pine Smoked Venison Haunch with Beetroot, Cavolo Nero & Poivrade Sauce or Grilled Fillet of Sea Bass with Purple Broccoli & Blood Orange
And what better way to finish a meal than with a Grand Marnier Soufflé with Chocolate Ice Cream or a Crema Catalana with Rhubarb
We hope that we have managed to tempt you with just some of our dishes, and we look forward to seeing you soon.
To view all of or menus please click below: