In a last salute to winter, our dish of the month is a hearty Ox Cheek Bourguignon, served with creamed potatoes and honey roasted vegetables.
This dish will feature on our specials board over the coming weeks. Group Executive chef Paul Prescott comments; “using the finest of Ridings Reserve beef results in really tender meat and is perfect in this classic red wine stew. Wonderful food that takes the chill off these early Spring days”.
Last month we also launched a cocktail competition and we received numerous inventive recipes from all you budding mixologists! We’re delighted to reveal the winner is called ‘Hugo’ and comes from customer Aisla Rowlands. A refreshing combination of Prosecco, fresh mint, elderflower cordial and fresh lime juice with a dash of sparkling water over ice.