Jun 23, 2017
The Hand & Flowers :
Exciting new dishes on the a la carte menu and set menu this week:
Gazpacho with Iced sour Cream, Black Olive Straw and Basil Oil.
Roasted Scallop with preserved Fennel, Pollen and Sauce Bouillabaisse au Beurre.
Loin of Cotswold Venison with Black Pudding, Salt Baked carrot, Keema Pie and Lime Pickle.
Half Beer Roast Chicken with Sweetcorn Royale, Bagna Cauda, Mushroom Crunch and Oak Gravy.
Strawberry Soufflé with Pistachio Crumble, Baked Cheesecake Ice Cream and Rose Water Syrup.
The Coach :
Firstly we would like to say thank you to Nespresso for Nick's trip to Switzerland.
We have three great new additions to the menu this week :
1/4 Roast Chicken with Allotment Radish, Garlic and Lemon,
Tonka Bean Panna Cotta with Poached Strawberries and Strawberry Ice Cream,
Summer Cherry “Cup” with Hazelnut Crumble and Cherry Sorbet.
Very excited to be hosting an evening with James Martin at The Shed this week.