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Stir it up magazine July 2017

FOOD FOR thought Inspirational ideas for Summer recipes Get fruity 1 Gary Durrant’s new menu at Hunter 486 located within five-star hotel The Arch London, promises a truly British gastronomic experience and includes delights like this lemon and raspberry posset. Spread the love 3 This chicken liver pâté with Cumberland cabbage, brioche and smoked bacon butter is a perfect lunchtime starter on the new menu at Breda Murphy Restaurant in Whalley, Lancashire, and is available as a gluten-free option too. www.bredamurphy.co.uk Sea you for brunch? 4 This Dartmouth crab and crushed avocado dish will be tempting seafood lovers at Plum + Split Milk restaurant, Kings Cross, following the launch of a new weekend brunch menu by chef director Mark Sargeant. A sweet treat Justice is served 43 FOOD FOR THOUGHT Send your Food for Thought ideas to editor@stiritupmagazine.co.uk This Pomegranate & Peach Pavlova is the perfect summer dessert – and an ingenious way to get creative with Bottlegreen Pomegranate & Elderflower cordial, which is used as a glaze. www.bottlegreendrinks.com/ ideas/desserts/pomegrante-and-peach -pavlova/ 5 Sopwell House takes inspiration from its wealth of history as the country residence of Prince Louis of Battenberg, later Lord Mountbatten, with this stunning Battenburg cocktail, made with 20ml strawberry puree, 20ml pineapple juice and topped with Champagne or Prosecco. 6 Diners at the Courthouse Hotel in Shoreditch can enjoy delights such as this Green Peas Panna Cotta, Goat Cheese and Garden Vegetables made with the “freshest of British produce combined with an atmosphere of relaxation and sophistication”. 1 2 3 4 5 6 3 x P 2 = Perfection! JULY 2017


Stir it up magazine July 2017
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