The delicate and delicious tastes of new season produce and sunshine all come together in our stunning new Spring menu, now available.
A supergreen spinach, watercress and garlic soup will banish the winter blues, whilst grilled asparagus with cauliflower crumble and a light and fresh Spring pea risotto really usher in the new season. Both are our BB versions of recipes from Raymond Blanc’s new book Kew on a Plate.
Fantastic new mains dishes are much in evidence with boned Norfolk quail, pate with golden sultanas, spring vegetables, new potatoes & sherry sauce as well as roasted Atlantic cod fillet with braised leeks, new potatoes and mussel, clam & samphire broth both good examples of the gorgeous food on offer.
Spring desserts are a little lighter, but still decadent with delights such as crème brûlée with poached Yorkshire rhubarb, and a truly delicious classic deep-baked lemon tart. And of course a fabulous choice of seasonal artisan cheeses, specially selected by Eric Chariaux of Premier Cheese.
Spring is here and we’d like to invite you to celebrate chez nous.
