The days are getting slightly longer and the sun is shining that bit brighter, you know what this means? Time for a new menu!
The season has changed and therefore so has the produce we are sourcing. Sticking to local produce creates new challenges every few months to recreate our zero-food-waste sustainable menus.
This Spring we have added in a host of textures, colours, and flavours.
A few examples include -
Macerated Raw Spring vegetables in chard Chicory cups & a Seeds brittle.
Crispy Crêpe Cup filled with Crab Pate and Tangy Poached Rhubarb with Caraway.
Head over to the menu to see what else we've added!