On The Menu This Week
This week our lobster tail is poached in salt aged beef fat and served with a Bloody Mary sauce made from sun dried tomatoes, Worcestershire sauce, vodka, celery salt and smoked beef fat.
This week our lobster tail is poached in salt aged beef fat and served with a Bloody Mary sauce made from sun dried tomatoes, Worcestershire sauce, vodka, celery salt and smoked beef fat.
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Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle.
Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle.
I love sharing new things I’m cooking — the ingredients that catch my attention and the ideas that start to form around them. But there are a few cracking dishes that have been with us since day one and they deserve mentioning.
The weeks are flying by in a busy blur, but I’ve still found time to play around with some brilliant new ingredients. North Yorkshire salt aged short beef ribs have been confit’d for 10 hours in salt aged, roasted beef fat with fennel, garlic and black pepper. The sauce is made from the confit liquor,...
We’re giving our salt aged Yorkshire ducks some more love this week. As a special, there’s a half bird glazed in burnt honey, mandarin and soy. The leg is confit’d in duck fat with anise, mandarin peel and black pepper; the breast is pan roasted, brushed with the same glaze and finished with a touch...
We’re in danger of turning into a lobster house at this rate — however much we order in, they always gets snapped up by the first tables of the day. If you don’t want to miss out, drop us an email at least two days ahead and we’ll pre-order one for you. Our whole lobsters come in at around 600g. We poach...
For me, game is one of the most special ingredients we get to work with.
I’m starting with two new dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce...
For me, game is one of the most special ingredients we get to work with.
I’m starting with two new dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce...
Our wild Hebridean halibut is here and it’s as beautiful and delicious as we hoped - creamy, delicate and I think, a little sweet. I’m serving it with smoked confit garlic sauce and some zesty, foraged rock samphire. You’ll find it on both the main menu and the set menu this week.
This is likely to be the last week we can get our hands on UK bluefin tuna belly — if you’ve been thinking about trying it, it’s now or never.
From next week, we’re switching it out for something just as special: wild Hebridean halibut.
Another summer week, and more beautiful things to cook with. The bluefin tuna is still on the menu again this week Yorkshire strawberry season is still spoiling us, too, delivering that flavour burst we wait all year for.
The UK Bluefin tuna belly from last week was such a hit, we’ve kept it on – now also featured on our set menu. We’re serving it with a rich wild mushroom, white pepper and ginger sauce – super aromatic and the perfect match for that buttery belly.
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