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Winter Menu


Seared scallop and cauliflower puree with creamy peas and black truffle shaving serve hot presented in a verrine glass


Hot pumpkin and Stilton soup serve with croutons, crumble of Stilton cheese and Brussels sprout leaves


Smocked chicken breast with a Jerusalem artichoke mousseline puree, roasted radish and wild mushroom sautéed in garlic oil



Slow cooked tender lamb shank with roasted butternut squash with mange tout served on a creamy mustard potato mash and rosemary jus


Filet of cod poached in Bourgogne red wine served with parsnip and Broad beans, roasted beetroot and chantenais carrot


Risotto “Winter green” with savoy cabbages and kale, vintage Italian parmesan cheese and streaky bacon



Hot baked chocolate fondant with bourbon ice cream and hot chocolate sauce


Fine puff pastry tart of cinnamon roasted figs serve warm with red wine syrup and a fine brandy snap biscuit


Christmas fruit Bread and butter Pudding serve hot with a warm bailey cream


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