We’ve raised our game

A recent addition to our menu is venison steak, served with braised red cabbage, mini triple-cooked potatoes, forest mushrooms and port jus. The venison steak is from Hampshire, and sourcing local produce is something we like to do at every opportunity. Chef Steve Gilbert said: “We always prefer local produce when it is the best on offer – and the venison steak definitely is.” The pan-seared steak is cooked medium, but the customer can ask for it to be rare. The mini triple-cooked potatoes are an interesting addition to the dish they add depth of flavour and a change of texture. The homemade port and forest mushroom jus accompanies the flavours of the Venison steak and the red cabbage brilliantly. This stunning plate of food is one of the stars of our evening menu so be sure to come and give it a try.

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Lucy ArthurComment