Sometimes the simplest ideas are the most arresting. The humble beetroot is the star of this simple light dish. The sweet, ruby beets are baked in a salt crust to intensify the hearty taste – we are huge fans of the revival of this age-old technique.
The creamy, whipped goat’s cheese is fresh and sharp in equal parts and contrasts beautifully with the earthy flavours. The dish is served with shards of crispy linseed wafter. Did you know these tiny seeds are a great source of protein, fibre and omega-3 fatty acids and can help regulate blood sugar levels?
For those of you looking for a healthy option, our nourishing, superfood salad is gluten and dairy free, vegan and packed with plant-based protein.
This spring fresh dish brings together nutty quinoa, giant juicy portobello mushrooms, crunchy, toasted sunflower seeds, baby spinach and bright edamame beans with a gently spiced creamy tofu. The texture rich salad is dressed with a sweet and salty maple and miso dressing for a real depth of flavour.
Pan fried sea stream trout – New season potatoes, buttered asparagus
This refreshing summer main showcases the best in season. Our sea trout has a rich earthy flavour, similar but more subtle than salmon and a firm flaky texture. The simplicity of the trout is paired perfectly with light sautéed asparagus while the sauce built with mustard, crème fraiche and lemon adds complexity.