Recipes

This dish is the epitome of spring on a plate with tender lamb cooked to perfection and a sweet pea puree that complements it beautifully. Our take on this classic dish will be on our menu when we re-open. In the meantime, it makes the perfect Easter weekend lunch. Dauphinoise potato are also a very…

There’s nothing like the buzz of a busy lunch or an evening in a brasserie full of friends and families enjoying one another’s company. We all look forward to the return of those glorious days & to seeing you all again. We would have launched our Spring menu last week so to whet your appetite…

We thought today being April 1st it might be an appropriate to share our popular ‘fruit fool’ recipe from a wee while ago. The recipe for a “fruit foole” goes back to the 16th Century – it’s super simple to make, no eggs, so even easier than a mousse. This was a summer dish so was packed with the…