New season

Just over a month left before returning to the Rosa on 19th April for another summer season cruising through beautiful Gascony & all the amazing produce from the region.

Venison & wild mushrooms

Loin of venison served with a wild mushroom pie filled with yellow & grey chanterelles & pied de mouton, caramelized parsnip purée, braised silver skin onions, wilted spinach & port & chocolate sauce.

Pumpkin & rhubarb

An unusual ingredient for dessert, set pumpkin creme served with sous vide poached rhubarb, Parkin ( Yorkshire gingerbread ) & rhubarb fluid gel. Parkin is a classic gingerbread that is very easy to make & keeps well in air tight container, it actually tastes better after a few days. Parkin recipe 55 g.    …

Rabbit & Pickled Chanterelles

Loin of rabbit with prunes wrapped in Serrano ham, ragu of rabbit  leg, rabbit kidneys, white carrot, baby carrot, carrot purée, pickled yellow chanterelles, spinach, madeira & marjoram sauce. A good way of preserving any excess wild mushrooms is to lightly pickle them, they will keep for upto six months in pickling jars in the…

Guinea fowl & carrots

Rolled supreme of Guinea fowl on a bed of spinach with purple & yellow carrots, baby carrots, braised silver skin onions, roasted ratte potatoes & Madeira sauce.