September 4, 2012
Chef Bains and his team indulged us with a lavish six-course menu using locally sourced ingredients, each accompanied by carefully selected wines. We started with Loch Duart salmon with miso, passion fruit and oyster flavours, followed by salt baked celeriac done three ways with a truffle juice. Next, my favourite – slow cooked melt-in-your-mouth mutton with shallots and then a pleasant twist of Banbury cake with Beauvale blue –a special cheese that went down well with the well matched Smith Woodhouse 10 year old tawny port.
© 2012, Luxurious Magazine®. Unauthorized use and/or duplication of this material without express and written permission from Luxurious Magazine® is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Luxurious Magazine® with appropriate and specific direction to the original content.. All rights reserved.