Introducing this month’s featured recipe from our seasonal spring menu: roast corn fed chicken breast, braised leg, pearl barley, glazed heritage carrots, wild mushrooms & mustard sauce Soubise



Whole chicken, prepped and made into stock

Chicken breast, french trimmed

Chicken leg, deboned

Fresh herbs

Baby spinach


Pan fry breast to order, glaze with butter and finish off in oven until cooked above 75c and rest before slicing.

Debone the chicken leg, season, stuff with fresh herbs and baby spinach and roll tight in cling film and chill overnight.

Remove cling film and pan fry until brown all over, then braise in chicken stock to finish and slice.

Pearl barley


White onion, diced

2 shallots, diced

Wild garlic, diced

Leeks, diced

Fresh thyme

Carrots, diced

2tbsp olive oil

2tbsp tomato puree

500g pearl barley

1500ml chicken stock


Pan fry all of the vegetables, then add the pearl barley, tomato puree and stock.

Boil until cooked and then season.

Glazed carrots

Cut carrots into desired shapes, boil until cooked through, chill and then pan fry in a hot pan with butter and fresh herbs. Season and serve.

Wild mushrooms

Prepare mushrooms and pan fry with 2 fine diced shallots and 1 garlic clove, then chill. Some are for the sauce and some for plating.

Sauce Soubise

1tsp Dijon mustard

1tsp wholegrain mustard

2 white onions, diced

200g butter

Make a classic béchamel of 500g, add 1tsp of Dijon mustard then add 1tsp wholegrain mustard.

Sweat down the onions with the butter and seasoning until cooked but not brown and then puree in a blender.

For the sauce, mix the onion puree and the mustard with béchamel and then add some chicken stock. Whisk together, add a few of the wild mushrooms and serve.