New Menu

 
 Gigha halbut, wild garlic purée, Newhaven lobster, toasted seeds

Gigha halbut, wild garlic purée, Newhaven lobster, toasted seeds

 
 

Hello everybody, I think it's fair to say spring has finally sprung and although it's been a slow start to the season things are really starting to come along in the Cottage Garden. 

From start to finish our new menu is making the most of what nature has to offer. 

Our nettle soup, packed with iron, calcium, vitamins A, D and K is not just good for you, it's delicious!

Our Gigha halibut is complemented perfectly with a yummy wild garlic purée. And to finish things off we're serving a delicate but delicious Woodruff infused ice-cream with a Chocolate Tree ganache.

Here are a couple of top tips for anyone keen to have a go utilising these ingredients. The young and tender tips of both the nettles and woodruff are best harvested now.

Reduce the nettles down to a potent and punchy stock that can then be poured into an ice cube try and frozen for future use. 

The flowers of woodruff, or in German 'Waldmeister' meaning 'master of the woods', are traditionally used to sweeten a nice cold glass of white wine, brandy or beer. Alternatively they can be dried and stored for use at a later date.

We are looking forward to what comes next in the garden, we hope you are too! 

 
 Chocolate Tree ganache, poached rhubarb & woodruff ice cream

Chocolate Tree ganache, poached rhubarb & woodruff ice cream

 

 

Gardener's