Well that went well!

Another full house for brunch on Saturday, we love the atmosphere when everyone arrives!

Our take on Omelette Arnold Bennett! Potato souffles topped with Bechamel, smoked haddock and Ramsey sheeps cheese

New season rhubarb pierogi, rose scented rice cream, flaked almonds and rosehip syrup, with a sprinkling of beetroot powder

We were so busy cooking that we didn’t get photos of everything, but luckily the lovely folk from Vegan Folkestone were among our guests and put these lovely pics on their instagram afterwards:

These were our Alexander canap├ęs, oatcakes spiced with alexander seeds and topped with alexander leaf and walnut pesto, braised alexander stems and gorse flowers

Winter vegetable rostis (beetroot & thyme, swede & nutmeg, potato & herb), smoked celeriac emulsion, pickled damsons

Slow-cooked cavalo nero (the pescatarians had razor clams), Folkestone laverbread, fermented kohl rabi, fresh apple, roast onion stock.

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