19/09/2026
This one’s been fly out out since it came on the menu last week 😉
Roast Partridge Crown, Confit Leg Chou Farci, Parsnip Purée, Juniper Demi-Glace
These beautiful red legged partridge from North Yorkshire are broken down to get the maximum we can from each bird. The crown is roasted and glazed with a mix of apricot jam, red w**e vinegar and juniper to lend a little sweetness to the lean breasts.
We salt and confit the legs, pick it down and mix with lentils, the livers and more poix then wrap in cabbage leaves to make what a fair few have described as the best bit.
All the bones and left over crowns from the previous service are roasted up and turned into a port and beef based stock then pimped up with our house jus and lots of juniper to make a deep, rich and hopefully elegant juniper sauce.
This all sits on a silky bed of parsnip purée cut with a little celeriac to keep it honest.
A joy to prep, cook, plate and eat.
Here for the season.
