Sticky Walnut

Hello, I noticed you across the bar…

Do you fancy a visual rundown through our new bistro dishes?

Yeah?

Course you do. Let go then

Pork, hazelnut, & leek terrine, chicory & apple salad

I love pork, I love chicory, I love making terrines.

This dish is an absolute shoe in for an all time great starter

Chilled tomato gazpacho, salsa Verdi & croutons

My summer fling with tomatoes continues. But seriously this has to be an all time summer starters GOAT.

4 of you 5 a day all served it a chilled bowl, what’s not to love. And, let’s be honest probably hits harder than the first larger beer of holiday food

Moules marinières, with a side of Ushers Bakehouse sourdough

The bread has just finished its basic training and stands ready to take care of any mopping up duties you might have.

Proper certified bistro gear with plenty of garlic. This one’s for the lovers out there

Let’s take it to the next level though and order a side of fries.

We are now in death row dinners territory

Antep Dolma, Tzatziki

It’s my wedding anniversary on Saturday, and we honeymooned in Turkey. So this is my tribute to that

Traditionally made with a minced lamb, I’ve gone with quorn to keep it veggie. A hearty feast of spiced tomatoes, rice & ‘meat’ all served with a fresh Tzatziki

I’m also known for stuffing vegetables, so I’m surprised it’s taken me this long tbh. But we move

Look at his cute little hat

Strawberries & cream

It’s Wimbledon season. Enough said. It’s a classic for a reason

Dark chocolate & tofu mousse, olive oil and sea salt

I can’t believe it’s vegan. Hope you can’t either

Xx

Final warning!! Last few days to get this months bistro menu. I’m not saying I’m already over it, but my mind has wandered to next months, which coincidentally I’m very busy preparing at the moment to launch next week.

Full photo shoot incoming to get those juices flowing. But, in the meantime let’s give this menu the send off it deserves.

Xx

Let it be known: soufflé solves all problems