Beef cheek, blue cheese and walnut pie, rare fillet, celeriac puree, chanterelles, poached pear, blackberries, pea shoots, buttered beef, porcini gravy
This weekend was carnivore central at AT HQ with a 3-course menu made out of MEAT, MEAT and, well, MEAT! A theme we have wanted to try for a really long time, Saturday was a sell-out success, with faces old and new tucking in to some of our favourite dishes to date.
We started with our signature homemade bread and dips, this time the bread was flavoured with pancetta, cheddar and shallot.
Our first plate was a complex venison carpaccio with parsnip puree and crisps, seasonal fig, parmesan, pistachios, pickled shallot rings, mustard frills and a dressing made using pomegranate molasses.
The main course was a beef extravaganza - beef cheek, blue cheese and walnut pie, rare fillet, celeriac puree, chanterelles, poached pear, blackberries, pea shoots, buttered beef and porcini gravy.
Dessert was an Alright Treacle first - cheesecake - made using bacon and salted caramel with a hazelnut base, tart berry topping and earthy beetroot sorbet.
One down, two more to go, and we can't quite believe it's almost over...