Inspired by the promise of improving weather and tender new vegetables, my Spring Menu features the best of British ingredients.
A teaser of Celeriac and Watercress Cream to wake up your taste buds
Beetroot and Goat’s Cheese
Red and Golden Beetroot roasted with Garlic and Thyme served with Goats Cheese and pickled Beetroot and Beetroot Crisps
Mini Tacos filled with Crab and Celeriac
Served with a spicy tomato soup
Spring Lamb served with braised Baby Gem, Carrots, Parsnip purée and crushed New Potatoes.
Confit Jerusalem Artichokes, slow roasted Baby Vine Tomatoes, mixed sautéed Mushrooms on a bed of Savoy Cabbage
Chocolate Fondant served with Lemon Marscapone
Sticky Coconut Rice with Caramelised Pineapple