We are working now on the 2015 brochure and menus. The first step was to update some of the photographs for our cuisine section. Paolo Ferla helped us with this last week and we now have some new excellent professional images of some dishes from the sharing menu, To Banquet, and of Head Chef Martin Jackson. Pictured below is the Roast pork loin with crackling, sage stuffing, caramelised apple and cider sauce; Whole lemon roasted chicken stuffed with herb tabbouleh served with cucmber tsatsiki and in the background the Butternut squash & wild mushroom risotto with coriander and mascarpone.
The updates to the menus should be finished by the end of next week. Rest assured everyone who has a wedding booked with us will have a copy of the 2015 menus sent out in the post to them within a few days of completion.