The food of kings

For some time we have regularly changed the soup on offer at the Watership, but the chefs have recently decided to specialise in cream of wild mushroom soup. This is made using shitake, oyster, shiro, ernyii and chestnut mushrooms, a combination that give fantastic depth of flavour. The soup is then topped with white truffle oil and served with our in-house baked rosemary bread. Chef Steve Gilbert said: “The decision to switch to one soup only has definitely paid off. We have seen a clear rise in popularity.” If you fancy a winter warmer, come in and try our lovely soup, you won’t be disappointed.

Mushroom soup 100.jpg
Lucy ArthurComment