Although we’ve lost an hour of sleep this week, there’s some good news too, it means that it’s time for the launch of our new seasonal menu – Joys of Spring.
So that you can try something new each time you visit one of our hotels, we give our menu a make over each season, adding new and imaginative dishes. Fans of Stan the Stag will be happy to know that after his popularity gracing the front of our last menu, he’s back and this season he’s sporting some bird friends perched on his flowered antlers.
As we (and Stan) are looking forward to longer days and warmer weather, our new menu includes fresh and inspiring seasonal dishes. We asked our Group Executive Chef Adam Bateman to give us his recommendations and top of that list was the Super Food Salad. This healthy choice is full of crunchy spinach leaves, melt in your mouth avocado, juicy tomato and toasted pumpkin seeds and olive oil.
He also recommended to get stuck in with the hand prepared pizzas, and find yourself transported to the USA with the Sloppy Joe topping. Did you know that although the Sloppy Joe seems relatively new to the UK, it’s actually been around since 1930. It was first documented in Sioux City, Iowa, although back then it was called a “loose meat sandwich” the creation of a cook named Joe. You’re sure to enjoy getting messy with this topping which is made up of hot spiced beef, red onion, green peppers and chilli.
If you’re looking for something comforting and warm, then you might be tempted by the spring lamb hot pot. The star of the show in this dish is the slow cooked shoulder of lamb, which is soft and sticky, and falls apart when you put your fork in it.
Other seasonal favourites have been added to the menu like the delicious pea and mint soup, which uses only the freshest vegetables, with a zing of mint.
To accompany the delicious food, you can select from a wide range of wines from around the globe. Take a trip to the Southern hemisphere with an Australian ripe blackcurrant and bramble fruit Shiraz. Or if you prefer you can sail over to France with a crisp Mellot, filled with gunflint, gooseberries and a crisp dry finish.
We definitely think that there’s something for everyone on our spring menu, so we hope that you all enjoy it. We also are sure that Stan will be sticking around so keep your eyes peeled for summer to see what he’ll be wearing next.