Menus Celebrating Spring
The wave of a new season has washed over our menus, as we welcome the shake up of flavours, textures and hues across our restaurants. We sat down with Head Chef, Joseph Fallowfield, who gave us a tease on what to expect in both of our restaurants this spring.
Welcoming Spring On Our Menus;
The Terrace
“Spring in Cornwall means fresh asparagus, Cornish Earlies and an abundance of rainbow chard, which is harvested in the morning from our favourite local grower Joe Pickles”.
We showcase this fresh asparagus in our sweet pea, asparagus and kale risotto with parmesan, candied pumpkin seeds and pea shoots - truly delicious! This produce has inspired new spring sides too, such as our buttered Cornish Earlies in garlic and parsley, and Mr. Pickle’s rainbow chard with hedgerow pesto. Our hedgerow pesto is made from the arrival of wild herbs in our garden.
“Spring is the very beginning of an exciting period in the UK, which changes drastically, so we will be utilising everything we can and focusing of offering these as exciting specials.”
Fallowfields - The Hunger Gap.
Introducing our latest Tasting Menu, “The Hunger Gap.” This is centred around the notion that "to fully appreciate the abundance we need to experience the shortage.” You see the truth is that much of British spring produce doesn’t actually come through until the end of April, or sometimes even May, creating a challenging period between winter and spring where there is little in season. This is known by producers as “The Hunger Gap”.
However, “instead of deflecting from the challenges faced by growers in the UK during this period we have chosen to highlight it.”
Such as asparagus which is in abundance during this time, we’ve paired with our lemon sole, scallop, braised onion and sea lettuce topped with caviar. Or something sweet like rhubarb, which is also harvested at this time, used in our simple but classic rhubarb and custard course.
“Alongside this deficit however we are graced by some truly exceptional stars of the season.” This includes spring truffle, which is used in our 60 day dry aged rump course, with artichoke skins, hazelnut and black garlic ice cream.
Book yourself in and taste the flavours of spring with us. Whether for a Tasting Menu experience in Fallowfields, or for lunch, dinner or even Sunday Lunch at The Terrace. Don’t miss out on the flavours on this season.