"From the @shagbarkmill dinner. Crispy polenta, guanciale, pickled egg yolk, sorrel"ChefAndrew SmithRockmill TavernAt my venues
Cinderella pumpkin braised in chicken stock and lemongrass, pan fried in butter and served in a sauce made of its guts and molasses1 Recommendation
Burrata with caramelized onion vinegar and oil verde is finished with honey roasted Munich malt1 Recommendation
