Our new spring menu is a splash of colour and a feast of seasonal ingredients brought together in classic French dishes and flavours from further afield. We are proud to work with some of the very best suppliers in the UK, taking their wonderful, quality ingredients and turning them into something really special every day in every one of our brasseries.
Our meat is from award-winning butchers Aubrey Allen who supply the royal household and manage their herds impeccably which reflects in the taste and texture of our steaks, pork and lamb. Our Cheddar cheese – the star of our famous souffle – is from Wkye Farm who have an inspirational 100% green policy and truly the most flavoursome cheese you will taste. And our rhubarb, well, as our executive chef (& proud Yorkshireman) Clive Fretwell will tell you, the early pink champagne rhubarb from Tomlinson’s in the heart of the Yorkshire Triangle is second to none – enjoy it with our fabulous belly pork or in our own take on rhubarb & custard for dessert.
We hope our new menu will have something for everyone – however traditional or adventurous your tastebuds. Our much-loved French classics are as authentic and delicious as ever and sit alongside a selection of dishes inspired by Raymond Blanc’s love of travel and international cuisines, he says: “I have always been inspired by different cultures and I believe travel enriches my food, enlivens my senses and brings the best out in me.”