Menu tasting madness

4 April 2016

With the Easter holidays upon us, now is the perfect time to open our tasting room for the upcoming summer events. Local ingredients are coming into season, giving us a chance to showcase our new event catering spring / summer menus. One of our favourite new dishes is the treacle baked belly & roasted fillet of pork with honey roasted rhubarb, asparagus spears, summer squash & potato layers. It boasts an interesting combination of sweet and savoury flavours and mixes classic British ingredients with great spring tastes.

 

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