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FRIDAY 8th
Slow roast lamb with garlic & cumin cooked over charcoal and rosemary Broccoli with chilli, garlic & toasted almonds Grilled aubergine with a mint, parsley and tahini dressing Herbed quinoa with lemon & capers FRIDAY 22nd 12 hour slow roast pulled shoulder of pork Carrot & apple "slaw" Mac & cheese Caesar dressed little gems with crispy croutons & crushed garlic Comments are closed.
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2019 SCHEDULE:
APRIL 5th & 19th MAY 3rd... more TBC Previous Menus:
March 2019
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