Updated: Feb 3
Finally, we’re spilling the beans! The last couple of specials for this week
A breaded Wedge of Somerset Brie with a Port, Rhubarb & Rosemary Compote
A classic starter elevated with an amazing homemade compote. Somerset Brie is outstanding, creamy and delicately wrapped in Panko breadcrumbs, a Japanese lighter crumb.
Masala Fishcakes, Asian Coconut and Cabbage Salad, Bhuanti Raita
Inspired from a Kolkata traditional recipe we use chunky hake combined with loads of traditional India spice & floury potatoes. Think of it as a really posh fish finger!
Brownie topped with Nutella served with mascarpone
A combo of Callebaut Dark 70% & Milk 28% Cocoa make this chocolate brownie gooey centred with a crispy outer, perfect for an indulgent choccy finish!
Time to reveal a couple more specials for this week.
Jo is channelling her inner Italian and creating a gorgeous Potato Gnocchi using one of our faves, IOW blue cheese
A proper tasty dish if you fancy something meat free
For dessert, she’s created another cheesecake after smashing through 4 of the Ruby last week!
This week it’s made with GOLDEN chocolate. This style combines caramelised sugar & milk to create creamy caramel chocolate with tastes of toffee & butter that we’ve paired with a fresh Mango Compote
Here's the start of our specials this week, our first Main & Dessert, keep your eyes peeled for the rest
Our First dish is
Castlemead Chicken Breast, Creamed Leeks, Cavolo Nero, Potato Croquette & Red Wine Sauce
We use Delicious local free range chickens supplied from Castlemead Poultry where they really do know how to look after the bird. The result, amazing happy chickens that pass all that goodness through to the finished breasts
The dish itself is a slow cooked Chicken Breast to keep it juicy & plump, this sits atop Creamed Leeks with a Potato Croquette & Buttered Cavolo Nero. A little red wine sauce just pulls the dish together!
For our first dessert of the week
Rhubarb Bakewell Tart, Custard Cream
Adding a little feeling of summer, we have some Hothouse Rhubarb for Jo’s Bakewell tart
Homemade crumbly shortcrust pastry, with layers of Rhubarb Jam, Frangipane & topped with almonds
Back from Thursday evening 5-8 then all weekend