The hot weather in April has brought the growing season forward by about two or three weeks so there are lots of fresh and seasonal ingredients for Karl and his team of chefs to get creative with. So recently we have had Wye Valley asparagus, organic rocket,beetroot, wild garlic, broad beans and peas in the vegetable department and from the fish monger we have been getting Cornish crab, lobster and samphire and lastly lovely new season Welsh Lamb from the butchers.
From the menu this week.
Slow cooked Belly Pork with Cornish Crab Beignet, Braised Puy Lentils, Apple Compote
Duo of Duck with pan fried Gnocchi, Beetroot Puree, Wye Valley Asparagus
Seared fillet of Sewin (Welsh for Sea Trout) with steamed Mussels, Champ Potatoes, Samphire Grass
Fillet of Grey Mullet with Scallop & Black Pudding Mousse, Red Pepper & Shellfish Bisque
Scallop and Black Pudding Mousse, Red Pepper & Shellfish Bisque