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Menus & WinelistCooking with the seasons Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat and drink beer all day. - Anonymous At last spring is here.... After what seems like an eternity, spring arrives with a flourish. We've waited long enough for some sun and after a particularly harsh winter delayed the season, Mrs Tee is now out collecting wild garlic and wild mushrooms for us and S & J Shellfish in Lymington are bringing us delicious brown crabs for salads and sandwiches. Morel mushrooms, spring lamb, spinach and English lettuce are also available but we still have a little more time to wait for local peas, broad beans and asparagus. New season gulls eggs from Lymington. Only the black headed gulls eggs can be collected for which you need a licence, and very few licences are issued for DEFRA which explains why they cost around £3.50 each to buy from a licensed dealer. The season is only three to four weeks long from April to May. We place them in cold salted water and boil gently for 8 minutes and serve them with sea salt, homemade mayonnaise, mustard and watercress. We do hope to see you soon... Neil Dowson Head Chef Please click on the links below to see some sample menus. |