The weather’s turned decidedly autumnal and while we could lament the demise of a relatively ‘lite’ summer, instead we’re turning our attention to seasonal flavours.
Today, head chef Mark has been in the kitchen creating some delicious rosemary flatbread to accompany our slow cooked lamb shank, which is marinated in lemon, garlic, bay leaf and white wine – it’s a dish packed with a wonderful sensory overload of heavenly smells and flavours.
Mark’s also been baking walnut rye bread to accompany our pan roasted pigeon breast starter – served with sticky red onion and blackberry chutney, it’s as seasonal as it gets.
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