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This week Raymond Blanc and our own Chef Clive have been hard at work putting the finishing touches to our fabulous new Spring Menu which is available from Thursday. Make sure you get the last of your favourite Winter fixes in before then, as we are bringing Spring sunshine and colour to the brasseries next week. Watch this space....
You have less than a week left to get your BB Winter favourites fix. From Thursday there will be a whole new world… https://t.co/peYTPV8XNj
MALABAR FISH CURRY WITH TOASTED COCONUT, grilled king prawn, shallot crisps, coconut ricePinned frombrasserieblanc.com
CRISPY BEEF WITH SOY & CITRUS GLAZE, strips of free-range sirloin, rump and fillet beef, winter salad, citrus dressing, sesame seeds, coconut ricePinned frombrasserieblanc.com
DELUXE COQ AU VIN : A SHARING DISH FOR TWO (...or more); corn-fed guinea fowl, medley of root vegetables, mushrooms, sweet shallots, lardons and rich wine saucePinned frombrasserieblanc.com
SCOTTISH SALMON, BEETROOT & HORSERADISH CREME FRAICHE, trio of beetroot, cauliflower florets with horseradish crème fraîchePinned frombrasserieblanc.com
PUMPKIN RAVIOLI, roasted pumpkin & pumpkin purée, roquette, toasted pine nutsPinned frombrasserieblanc.com
BLACK TRUFFLE & WILD MUSHROOM RISOTTO,celery leaf, toasted pine nuts, mascarpone creamPinned frombrasserieblanc.com