Spring time in the restaurant

By April 16, 2014FOOD & DRINK, SPRING

Spring is probably the most exciting time of the year for us in the kitchen. We’ve spent months preparing warming winter dishes with root vegetables and game birds and struggling with fish supplies due to the harsh winter weather. Now we’re seeing the spring vegetables turning up at the kitchen door, and the food is naturally becoming lighter to suit the change in the weather and the produce.

Favourites of ours include the amazing St Enodoc aspraragus, foraged wild garlic and golden sprouting broccoli which complement our spring lamb and fresh day boat fish. We’ll also be welcoming the first of the Cornish berries supplied by Buttervilla.

Spring produce includes:

Jerusalem artichokes
Sprouting broccoli
New potatoes
Spring greens
Spring onions
Spring lamb
Wild garlic
Sea pursane
Wood pigeon

Example dishes:
Chargrilled spring vegetables with Westcomb ricotta and gremolata
Rump of spring lamb with Jannsons Temptation, asparagus and white port sauce
Cornish strawberries with white chocolate mousse, honeycomb and pistachios

If any of these tickle your fancy, book a table by calling 01637 861 800 or use our online booking form on the restaurant page.

Our head chef, Tom has also shared this lovely spring recipe for Wild Garlic Soup with olive oil poached potatoes for you to try at home.