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The Clink Restaurant’s chefs and students in training have been busy these past few weeks serving up a new, seasonal summer menu featuring delicious ingredients and dishes. All of the dishes on the menu are designed to enable our students to test out their practical skills during their training, encouraging them to get involved in each dish from start to finish.
Our summer menu at Brixton includes starters of Heritage tomato tarte tatin, wild rocket & burrata and main courses of pan roasted duck breast, braised chicory & pink grapefruit. Our desserts have been very popular so far and include a strawberry baked Alaska and a chocolate marquise with macadamia and crème anglaise. As with all our menus, we have a selection of vegetarian, vegan and gluten free dishes to choose from too.
New non-alcoholic cocktails include blueberry & ginger mojito, elderflower & cucumber spritz as well as Seedlip favourites including ‘Garden 108’ – a fresh, herbal blend of peas & traditional garden herbs including rosemary, thyme & spearmint, served with Fever Tree Ginger Ale.
Our students will continue to work hard towards gaining their qualifications over the summer months and we encourage you to book a table in any of our three restaurants to give them the chance to continue their training. We’re taking bookings for lunch in all our restaurants and gourmet dinner and afternoon tea at Brixton and Styal respectively. Please check the opening times and menus served in each location before you book for Brixton, High Down and Styal.
