The Bank Holiday Weekend is just around the corner, and we’re diving head first into a stunning spring and, hopefully, an absolute scorcher of a summer!
Hot off the press, or in our case, the pass, is our brand-new Pork Rib-eye. After a recent catch-up with friends and farmers, Ian and Philip Warren, we spotted an opportunity to do something special with this delicious but often under-used cut of pork. We’re all about using the whole animal where possible, so after lightly marinating with a zesty blend of lemon and rosemary for twenty-four hours and grilling to perfection, we realised we were onto an absolute winner!
Best enjoyed with our new Pear, Chicory & Pecan Salad and zippy Spring Slaw, two fresh spring additions to our menu. Be sure to finish up with our quintessential British Rhubarb & Apple Crumble with a glug-load of custard or a scoop of ice cream (or both – no judgement here!)
Our barkeeps have also made the most of the brighter days, crafting delightful concoctions to match that blue sky feeling. Treat yourself to the Bee’s Tea, a refreshing fusion of honey, chamomile, and gin served over ice, or indulge in the Rhubarb Rhapsody, a fruity tipple singing with all the fresh, zingy flavours you’d expect from a deliciously seasonal spring cocktail.
Cheers to spring and all that it entails!🐰
NEW SPRING DISHES
If, like us, you’re counting down the days to Bank Holiday weekend, here’s a quick head’s up that we’ll be open all day across all of our restaurants, serving up all the Chop Love, this Easter.
So, feel free to pop in should the mood take you, and let the countdown to that extra-long weekend, begin!