Spring Dining – A review of our Spring Menu
With spring well and truly here, head chef Sam Collins has been seeking out some great local Bedfordshire produce to put on his new Spring menu currently being served.
Though he now lives in Bedford, Sam previously worked in London alongside the celebrated chef, restaurateur and food writer Mark Hix at his Oyster and Chop House, where he immersed himself in cooking weekly changing menus of seasonal British food. Sam’s belief is that good food is all about good flavour.
You’ll find plenty of that in dishes like Confit Tidenham Duck Raviolo, Butternut Squash & Sherry Vinaigrette; Roast Cotswold Chicken, Wild Garlic Gnocchi, Buttered Spring Cabbage & Chicken Jus and Pan Fried Hake, Cauliflower, Iberico Ham & Leek Vinaigrette which are on his new Spring menu.
Affinity Magazine loved his Spring dishes when they visited recently. Read about it in their April issue or online here and come and try it soon!
