May 2010 - Fresh ewe's curd ravioli, spring vegetables, black olives, mint
This dish makes the perfect light lunch. The first of the Italian broad beans and, of course, English asparagus combined with the fresh, tangy ewe's curd. The kitchen is hoping for a hot summer, our garden should be producing fantastic heritage tomatoes soon and we're excited about our new wine list, changing over the next week or so to reflect the change in season.