leaf, heritage carrots and port jus was rich, luxurious, and to die for. Undoubtedly the most ‘meaty’ dish of the evening, it looked Christmassy, smelt delicious and tasted incredible.
Representing February, the rhubarb crumble and cashew ice cream was a spectacular start to the three tempting dessert courses. Tangy, warm rhubarb was set on a bed of nutty crumble with hints of cinnamon. The sweet vegan ice cream was a revelation, and the dish was garnished with a very pretty, edible, flower.
