Sample Menu

An Offal Evening

September 2013



Hand-gathered elderflower vodka

Crispy pigs tails with apple-balsamic dipping sauce

Toasted cobnuts


Salad of Ox tongue with cabernet crutons and green sauce

 Warm Bury black pudding, apple and red cabbage salad



Taste of haggis and a nip of fine whiskey


Spiced Pigs’ Trotters

Roast Beetroot

Celeriac gratin

Wilted rainbow chard


Chapel Down Porter (or Guinness) or wine


Apple sorbet with caramelised cobnut snaps


Vanilla Panacotta with Blackberries and Violet petal syrup


Brandy-infused cheese