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Seasonal menu @ The Nest

9th April 2014

Categories: Blog

This season’s menu at the Feathered Nest, created by Chef Kuba, brings together unusual and delicious flavours to entice and excite the senses.

Ingredients such as octopus, smoked eel, sheep’s milk curd and Black Shetland potatoes appear with dandelions, tamarind and pumpernickel as starters. While roe deer, guinea fowl and stone bass with langoustine are served as mains.

Desserts such as sticky toffee pudding; rhubarb with semolina cake; or blood orange and fennel soufflé tempt the sweet tooth.

Simpler, but equally delicious dishes such as truffle baked Camembert; Shepherd's Pie; meaty pork ribs with barbecue sauce; or The Nest board of Scotch egg, ham hock, homemade bread and pickle make great midweek suppers or hearty lunches.

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