Created by Executive Chef, Michael Riordan, the dishes are bursting with colours, flavours and ingredients found and grown in the typical British garden – weather permitting!
Highlights include Asparagus and duck egg with Wye Valley asparagus and flat leaf parsley butter and the Yorkshire Lamb with pea shoot accompanied by pea and ricotta tortellini. The dessert menu offers floral and fruity hints with the Rose Water Panna Cotta with lychee sorbet and a Chocolate Flower Pot with fresh mint.
Blue Boar Restaurant
