
Local Girolles, Gubbeen Chorizo, sauteed potatoes, caramelised onions, Sheep Sorrel, Wood Sorrel, Wild Garlic seeds and leaves, Wild Pea (Vetch) leaves and flower, Pennywort leaves and flower stems, Wild Garlic and Sour Cream emulsion, Lovage oil.
A blog about Nature and Food
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72 hour beef cheek; carrot puree; sauteed girolles and birch bolete; wild mushroom dust; elderberry jus, -gel, -vinegar and -capers lovage oil; wild pea and wood sorrel |
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absolutely amazing, first course FOIE GRAS ROYALE, WALNUT, SEA BUCKTHORN |
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5 course tasting menu, fish course GLAZED COD, WYE VALLEY ASPARAGUS, LOVAGE VELOUTÉ |
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for Main Course ROAST PIGEON WILD GARLIC SPÄTZLE, leg came on smoking charcoal to the table |
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To finish it all off LEMON, RASPBERRY AND MERINGUE |