We created a menu that champions our local produce and celebrates seasonality for the Sustainable Restaurant Association’s board lunch last month. It’s been such a success that we decided to offer it to all our customers this summer. It showcases the best and freshest dishes of the season, including Raymond Blanc’s favourite, the chilled tomato soup.
STARTER – Chilled Isle of Wight tomato soup (v)
MAIN COURSE – Young peas and broad beans spelt, feta, mint (v)
PUDDING – Norfolk treacle tart, Devonshire clotted cream (v)
SIDES – 4.00 EACH
Chips / mashed Yukon Gold potatoes / Carroll’s mixed heritage potatoes / buttered mixed young greens / Chantenay carrots / mixed leaf salad
2 COURSES – 19.00 WITH FIZZ – 25.00
3 COURSES – 25.00 WITH FIZZ – 29.00
Available Monday – Saturday 12pm – 10pm, for up to 15 guests.
The SRA lunch tweeted by @raymond_blanc