Forgotten British Dishes Dishes discovered and created by Matthew Fort & Anthony Garlando This menu is only available from Monday to Thursday. 78 per person Wine pairing 50 supplement The story of food is the history of our country. Every plate is a record of people, place and time. By researching, sourcing and developing many long-forgotten British dishes, food writer and broadcaster Matthew Fort and Executive Head Chef Anthony Garlando have worked together to curate a selection of dishes that celebrate our culinary culture with a contemporary twist. This menu is designed to celebrate the beauties of autumn. The dishes show off not only the quality and characteristics of our seasonal ingredients, but also the sophistication and subtlety with which our ancestors used them.
Course one Roasted cep mushrooms on toast Mustard dressing, marigold leaves | C, L, M, MU, SU Inspired by Kitchen Essays by Lady Jekyll (1922) Roasted cep mushrooms have been cooked with garlic and fresh herbs, layered between toasted mushroom shaped brioche, fresh shaved cep salad seasoned with mustard and fresh marigold leaves. Agnes Jekyll, DBE (1861-1936) was an artist, hostess, philanthropist and sister-in-law of the great gardener, Gertrude Jekyll. Made Dame Commander of the Order of the British Empire in 1918 for her public works, she was one of the earliest newspaper cookery writers, writing for The Times between 1921 and 1922 and her essays and recipes paint a vivid picture of high bourgeois entertaining during the period
Lyme Bay Shoreline, Devon, England, 2018
Course two Cornish red mullet Crispy potato, prawn mousse, lemon & white port sauce |E, F, M, SU Inspired by Modern Cookery for Private Families by Eliza Acton (1845) The red mullet is from the Cornish coast, pan seared until golden and crispy, the mousse is lightly steamed. The fish sauce made using the bones of the fish, white port, cream and finished with confit lemon skin. A rich, rollicking dish based on ’To roast, bake or broil red mullet’ in Modern Cookery for Private Families, one of the first cookery books to ‘go into the minutest of detail…’ Delia Smith called Eliza ‘the best writer of recipes in the English language’ and she was also responsible for the first recipe for Christmas pudding, hitherto referred to as plum pudding.
Hattingley Valley Classic Reserve, Hampshire, England, nv
Course three Red legged partridge pudding Roasted breast, preserved black currants | C, L, SU Inspired by Good Things in England by Florence White (1932) The partridge is from Yorkshire dales and is aged for optimum flavour and tenderness. We confit the legs with vegetables and herbs and place inside a suet-based dough for steaming. The breast is roasted on the bone removed and glazed with a reduce partridge gravy. The blackberries are seasoned with black pepper and raspberry vinegar. Good Things in England is one of the great compendiums of British Recipes, gathered from domestic cooks all over the country. Florence attributes the recipe for Partridge Pudding to no-one in particular, but she prefaces with a quote from H. J. G. Pevensey ‘Said to have its genesis in Saxon times in the district of Ashdown Forest, Sussex, it has the merit of simplicity being as easy to make as any ordinary beef steak pudding’.
Renegade London Wine ‘Vern’ Merlot/Cabernet Sauvignon, London, England, 2017
Course four Nesselrode ice pudding Chestnut wafer, preserved fruit parfait, chocolate sauce C, E, L, M, SU Inspired by Mellish’s Cookery by Katherine Mellish (1901) Our parfait is made using eggs, cream and preserved fruit, we sandwich the frozen parfait between 2 chestnut wafers. The chocolate sauce is rich and velvety and is seasoned with kirch. Intended to be eaten by hand Although given no official provenance, this stupendous pudding was said to have been originally created by the great Frenchman Antoine Carême in 1814 for the diplomat Count Karl Von Nesselrode. Chef de cuisine to the Prince Regent, he was only in this country for three years but left a lasting mark on cooking in England and the Nesselrode ice pudding was the most popular dish of the 19th century, particularly among the English upper classes.
Entice Late harvested Bacchus, Hattingley Valley, Hampshire, England, 2018
Provenances Proudly serving the best of Britain
Merrifield Duck Devon | Goat’s Curd Dorstone, Herefordshire | Native Lobster Scotland Heritage Radish Norfolk | Arren Victory Potato Cornhill-on-Tweed | Lamb Saddle Block & Cleaver, Kent All dishes may contain allergens. Please let your waiter know if you have any severe allergens or intolerances. All prices include VAT at the current rate. A 12.5% discretionary service charge will be added to the final bill. All items subject to availability. Our menus are sample menus and are subject to change. v - vegetarian vg - vegan Key to allergens: C - cereals containing gluten, CE - celery and celeriac, CR - crustaceans, E - eggs, F - fish,L - lupin, P - peanuts, M - milk, MO - molluscs, MU - mustard, N - nuts, S - soya beans, SE - sesame, SU - sulphur dioxide