March menu

One of the things that I look forward to each month is when Gilles presents his ideas for a new seasonal menu. He is very creative and manages to deliver something new and imaginative every month without in any way going over the top. We are really fortunate to have found a French head chef who as well as producing great meat and fish dishes is also very adept at vegetarian dishes. I don't think that there are many around who have his skills and passion.

Gilles trained at the Rousillon in London, and joined us from Marks Club, a prestigious dining club in Mayfair. This restaurant is part of the well respected Caprice Group that includes The Ivy and J Sheekey in its portfolio.

For the month of March we have such delights for starters as Grilled wood pigeon with a creamy carrot puree and mixed baby leaf salad and a Beetroot and green bean salad with feta cheese.Amongst the many mains Gilles has created an Early spring rump of lamb dish with crushed potatoes, minted peas and broad beans, plus Roasted fillet of Monkfish roll in Parma ham with new potatoes and broccoli, and for vegetarians Sweet pepper and sauteed spinach with roasted potatoes and tomato, crisp tofu and vinocotto.

Did I say that I look forward each month to seeing the menu. Well I should also have said that tasting it is even better!