Recipes from The Riverside
Dishes past and present, written for your own kitchen…
Main
Yorkshire Lamb Rump with Feta Dauphinoise and Broad Beans
Pan seared lamb rump roasted to a blushing pink, set over creamy feta dauphinoise with buttered broad beans and caramelised artichoke.
Main
Cornish Hake with Shellfish Bisque, Confit Potato and Samphire
Crisp skinned Cornish hake over a silky shellfish bisque, with confit potato, glazed carrot and buttered samphire, our signature fish main brought home.
Starter
Glazed Maitake Mushroom with Wild Garlic Velouté, Pickled Shallot and Puffed Rice
A whole cluster of maitake roasted and glazed dark and sticky, set in a pool of vivid wild garlic velouté with pickled shallot rings, puffed rice and chopped chive.
Main
Cheese and Onion Pie with Onion Gravy, Roast Carrot and Crispy Onions
A deep pie of Lancashire cheese and slowly softened onions in crisp shortcrust, with a rich onion gravy poured at the table, roast carrot and a smooth carrot puree.
Dessert
Hazelnut and Buttermilk Parfait with Miso Caramel, Poached Pear and Hazelnut Crisp
A softly frozen, no-churn parfait of toasted hazelnut and tangy buttermilk, served with warm miso caramel, poached pear and a lacy hazelnut crisp.
Dessert
Dark Chocolate Delice with Coffee, Feuilletine, Sour Cherry and Bee Pollen
A dark, glossy slab of set chocolate cremeux on crisp feuilletine from the Riverside kitchen, served with coffee syrup, sharp sour cherry sorbet and chocolate shards dusted with bee pollen.