Fri 22 Nov 2019
4 Course menu with gin pairings,
Talk from the experts Whitley Neil gin.
Roast onion & lovage veloute
Larios Rose gin cured salmon, saffron & chive emulsion, salt baked beetroot, shaved fennel
Baby gem, chicory & blue cheese salad, walnut vinaigrette, candied nuts
Slow braised belly of Thirsk lamb, Dauphinoise potatoes, roasted turnip & swede, wilted spinach, juniper jus
Lemon balm & lime posset, thyme shortbread