Slow Food Sunday August 3rd

Description

Chef Robin Popham of Create Terroir gets historical and explores the origins of the British Sunday Lunch. Cooked traditionally by fire, for a real roast dinner.

Starter

Crispy chicken skin with watercress mayo dip
Pork crackling with strawberry ketchup

Main

Stuffed shoulder of lamb, low and slow in a wood oven
Broad beans & peas
Vichy Carrots
Roast potatoes
Yorkshire Pudding
Gravy & white sauce

Dessert

Cherry Pie & Glogged ice cream