“Fresh is best” – James Sheridan
We are thrilled to introduce our new Head Chef James Sheridan. James spent his early days in the Michelin starred Thackary’s Restaurant in Kent. He has worked as Head Chef at The White Oak, Cookham (2 AA Rosette Awards) and the Yacht London, Temple Pier. Most recently, James has worked as the Creative Food Director for a high end fashion designer.
For the sunniest of seasons
A sneak peek at our new menus
James is passionate about seasonal produce and is excited to introduce fresh, new menus. The menus reflect the diverse bounty of summer produce and include some innovative creations alongside your favourites. Following your passionate response on Facebook the duck wrap is back on the menu! If you would like to try something new, we suggest the line caught, pan fried sea bass or the on trend, vegan, superfood Buddha bowl. For those who love a traditional light bite, the lunch and café menu feature a new Nirvana Ploughman’s
James’ energy and enthusiasm is infectious and he is inspiring his team with his vision. Over the next few weeks the salad bar will become a showcase of ‘best in season’ with a wider selection of hot and cold dishes. Recipes will include asparagus, lemon and shallot salad, fresh rainbow slaw, English sweet peas and Heritage tomatoes.
For everyone
Vegan and free-from
We’ve been listening and we are thrilled to offer an increased range of vegan and ‘free from’ options both on our Salad Bar as well as delicious vegan dishes on the menus. Be sure to try the delicious, delicately flavoured risotto with summer garden vegetables and fresh truffles. For those with a sweet tooth the caramelised pineapple with coconut iced parfait and yuzu sauce is a refreshing indulgence.
For you
James shares a salad recipe, perfect for a summer garden party
Ingredients
2 bunches green asparagus
1 bunch white asparagus
1 pomegranate (you can cheat and just by using 100g of pomegranate seeds)
I bunch summer radishes
1 lemon
½ bunch of chives
50ml olive oil
1tsp Dijon mustard
Salt and pepper
Method
Shave both green and white asparagus
Finely sliced radishes
Finely sliced chives
Remove the seeds from the pomegranate (set aside until you dress the salad)
For the dressing
Add 1tsp of mustard to a bowl
Add the juice of the lemon
Whisk in the oil
Season with salt and pepper to taste
