FOOD & DRINK 19 and the beetroot with umeboshi plum has been cured for a few months . It tastes awesome , with a savoury flavour to it , giving the beetroot an almost sweet taste – and it complements the venison beautifully .”
Vegetarians will also be catered for with dishes including heirloom tomatoes – using fermented and dehydrated tomatoes – and panko aubergine served with courgettes .
The new menu has eight starters , four mains , four desserts and sides and will change according to the season .
“ Everything we serve is 100 % prepared and made by us , cured in-house and butchered in-house . Sustainability is at the core of what we do , and our menu will always be led by ingredients from land and sea ,” said Stephen .
Fish & Forest will be open for lunch and dinner with lunch served from 12noon to 2pm and dinner from 5.30pm to 9.30pm . The bar and courtyard will operate a walk-in service .
To make a table booking , visit : fishandforestrestaurant . com
ISSUE 66 2024 THE ART OF LUXURY