The Tasting Menu
I would like to think that the best word I can use for this menu is decadent!
I will take the best ingredients I can get my hands on then treat them with the respect they deserve and that seems to have paid dividends over the last 12 years of my career!
Glass of bubbles and snacks
Soused and charred mackerel fillet, thyme baked golden beetroot, rock oyster emulsion and dill
(Winner of Best starter in National chef of the year)
Seared scotch king scallop, roast cauliflower and smoked crispy chicken skin
36 month aged parmesan infused polenta, port glazed salsify and maple cured bacon jam
Juniper infused Windsor Estate venison, sweet pickled blackberries roast heritage carrots and Lancashire black pudding and apple
(National chef of the year main course)
Warm Vacherin cheese, pickled squash and spiced bread
Pear and frozen champagne
Hazelnut praline panna cotta, Alto el Sol 65% chocolate, roasted plums, baked white chocolate and cocoa nibs
(National chef of the year dessert)