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The Menu

   To start:

Honey roast fillet of salmon, horseradish cream, crisp summer vegetables, toasted oats

Minestrone of fresh garden beans, with oregano (v)

 

Main course:

Slow cooked blade of beef with saffron risotto, watercress, gremolata and rosemary reduction

Aubergine and burrata fritters, warm nicoise salad (v)

 

Dessert:

  Milk chocolate ganache, raspberries, honeycomb  and crème fraiche

 

 
 

© British Bodyshop Awards 2014