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Our new seasonal spring menu has arrived.
The new menu includes an array of tantalising dishes showcasing the skills and techniques currently being mastered by the prisoners training in the restaurants.
Vegan dishes also make an appearance with a shallot tarte tatin with crispy leeks, sprouting spring salad and beetroot puree; followed by spinach-infused pappardelle with wild garlic pesto, courgette ribbons, shaved asparagus, broad beans, toasted pine nuts and fresh rocket; and finished with a strawberry, mint and coconut panna cotta with strawberry gel, thyme infused honeycomb and strawberry granita.
Other seasonal delights include pressed guinea fowl and ham terrine served with pickled baby vegetables and soda bread croutons; pan fried lamb rump with slow cooked lamb shoulder croquettes, sweet potato fondant, spring greens and salsa verde; and rhubarb trifle with elderflower-soaked sponge, stewed rhubarb, custard ice cream, rhubarb jelly, rose-infused cream and mixed nut crumble.
To demonstrate the training the prisoners undergo during their time in the restaurants, each dish on the menu highlights which elements of the City and Guilds NVQs they are working towards and the skills it utilises.
In addition to the new lunch menu, a new gourmet dinner menu is also available at our Brixton, Cardiff & Styal restaurants. Enjoy roast corn-fed chicken breast with braised leg, pearl barley, glazed carrots, wild mushrooms and mustard Soubise sauce; and grilled plaice, crushed Jersey royals with anchovies, fennel, tender stem greens, beurre noisette, capers and lemon. All three of those restaurants also offer a Sunday lunch menu.
Available from Tuesday 27th March at Brixton, Cardiff & High Down and from Wednesday 4th April at Styal.
To see our opening times or book a table for Brixton, please click here.
To see our opening times or book a table for Cardiff, please click here.
To see our opening times or book a table for High Down, please click here.
To see our opening times or book a table for Styal, please click here.
