Michelin Starred Chef, Lee Westcott, will walk you through a delicious 5 course menu that you really can create at home. This is special, and when we say special, we mean caviar, hand harvested English asparagus, Jersey royal potato & chocolate fondant special.
Potato rosti, crème fraiche, chives and caviar
You read it correctly, caviar. Lee is taking his menu with us very seriously, and so why not kick it off with a very serious amuse bouche. Crisp potato roost, topped with a light creme fraiche and jewels of caviar.
English asparagus, trout papillote, lemon hollandaise and watercress
Hand harvested asparagus, fresh river trout and a decadent lemon hollandaise. A starter to match any starter. Delicious.
Roasted lamb loin, braised hispi cabbage, Jersey royal potatoes and wild garlic velouté
Spring lamb, roasted to perfection (with Lee's expert guidance), early crop Jersey royals, braised hispi cabbage and your own made velouté. We challenge you to create a more perfectly balanced plate of food (after you've made this one, of course)
Chocolate fondant with Chantilly cream
Melt in the middle (and the mouth) chocolate fondant topped with sweetened, whipped cream. Enough said, right?!
Dark chocolate & honey truffles
It has been scientifically proven (sort of...) that Lee's chocolate & honey truffles, when following an incredible menu of food, are actually the quickest way to virtual nirvana. Fine. They are incredible though.
Rathfinny, Cradle Valley Pinot Noir, 2018
Remember the summer of 2018? No? Well, it was hot! In fact, it was so hot that we've been able to get our hands on a super limited parcel of English Pinot Noir.