We have added a real focus on provenience and food miles within our new concepts. Why? Well, that was two-fold – firstly we are conscious of our food miles and ensuring that sustainability is at heart but we also want to champion the amazing produce from our wonderful suppliers.
BBQ’D ASPARAGUS, WHIPPED VEGAN SOFT CHEESE, CRISPY SHALLOTS, HAZELNUT & RAPESEED VINAIGRETTE
Yep, you guessed it – our inspiration was asparagus. The acres and acres of asparagus fields at Watts Farms in Kent produce truly special produce and it is always a delight each morning when bunches and bunches arrive in the kitchen. We wanted to take their delicate flavour and add our own touch, we caught up with Steve who told us “BBQ-ing the asparagus spears creates a sweetness that cannot be replicated by other forms of cookery”.
RACK OF LAMB, GLAZED BREAST OF LAMB, NEW POTATO FONDANT, MINT GEL, HISPI CABBAGE ROLL
The cutlet and breast of lamb are both slow cooked in a sous vide water bath to ensure perfect cooking before being pan-roasted in foaming butter before carving. Here are a few words from our wonderful butcher “Block & Cleaver” – “we are proud to say all our Lamb is UK sourced locally within the county of Kent. We ensure that all Lamb is hung and aged for an improved flavour profile and tenderness then hand selected for the perfect cuts supplied on time every time with uniformity in mind and consistency of product.”
MARSCAPONE CHEESECAKE, STRAWBERRY ‘SOUP’, BASIL GEL, COMPRESSED STRAWBERRIES, LEAF TUILE
You might not know this but we launched a spirits brand during lockdown that now features across our menus and not to mention on the bar at events. How about this for food miles, the Strawberry & Pink Peppercorn Gin used in this dessert travels all of about 5 meters from the still in the distillery to the kitchen to macerate the strawberries.
