Hot Food

Slow roasted pumpkin with wild rice, fennel, pecans and
apple with tahini dressing and pomegranate molasses
Slowed braised brisket in red wine with turned turnips, baby parsnips and
carrots, garnished with crispy parsnip ribbons
Warm Chargrilled salmon salad with courgette,
tender-stem broccoli and eggs with herb dressing
Wild and chestnut mushroom tart with whipped goat’s cheese
and fresh thyme dressing

adminHot food