The Honey Menu | June 2015

Friday June 12th | Saturday June 13th

Friday June 26th | Saturday June 27th

As we enter the winter month of June, I have decided to mix things up a little by using an all time favourite comfort food, honey. Perfect on your hot oats in the morning or even using it to caramelise fruits for a warm dessert. I will be using honey on each course in ways you may not have thought of. Take a look at the menu below.


Pickled beetroot, wild honeycomb, whipped goats curd and toasted rye


Carrot and ginger veloute with honey foam


Soy and honey marinated Angel fish, spiced pineapple, chilli, coriander and coconut


Cider and honey braised pork shoulder, 12 hour sous vide pork belly, honey roasted parsnip, potato dauphinoise and cider sauce


Honey braised Quince compote, burnt honey custard, preserved fig and honey ice cream

Bookings will open for June next week…


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