Autumn is well and truly here and regular diners will have noticed our menu gradually moving towards warming winter flavours that showcase our harvest. As the natural changes wrought by the shift in seasons,we have exciting new technology in our kitchen. With new technology comes new technique, which means we can bring you new tastes to try. I spent a little time with our head chef Andy, who introduced me to some of the creations from the kitchen. One of my favourites is the Ham Hock and Black Pudding terrine.
As well as the obvious harmony between soft,melting ham hock and earthy, rich black pudding what made this dish stand out for me were the accompaniments.
Chefs often talk about balance in a dish, and this has been beautifully realized here. Each element is good on its own, but together they make the whole dish sing. The contrast between the sharp but sweet, zingy pickled carrots and the rich meats is nothing less than a joy. Combine this with pops of pork crunch and the freshness of the lemon, carpers and anchovies of the Salsa Verde and you have a truly memorable marriage of flavours.
You can sample this beautiful dish as a starter on our À la carte menu or as part of our lunch menu. A perfect start to seasonal eating.
I’ll be featuring more of our latest food creations regularly in the new year, sign up to be the first to know ! Just press the button below, or follow us on FaceBook.