Out with the old and in with the Spring!

Spring has sprung and with it our menus have blossomed!

A cornucopia of new ingredients from lamb to langoustines and courgettes to candy beetroot are seeing our chefs work their creative magic to bring you exciting new taste experiences you will want to tell all your friends about.

Take a look here at some of the seasonal ingredients raising their heads at our restaurants.

ASPARAGUS

ASPARAGUS

Fancy getting amorous? Then try our asparagus! Widely regarded as an aphrodisiac, top chefs agree that English asparagus is the best in the world.

Ours hails from Claremont Farm in Cheshire, where they harvested their first crop more than 20 years ago.

Try our Chargrilled Asparagus served with poached duck egg and truffle butter sauce at one of our Restaurant Bar and Grills.

LAMB

LAMB

Nothing says Spring like tender spring lamb. We source ours from Dorset where it is grass-fed on West End Farm.

But English lamb doesn’t have to be served in only a traditionally English way.

Delight your tastebuds with our Tandoor Lamb Cutlets with rice and spiced tomato sauce at one of our Restaurant Bar & Grills.

LING

LANGOUSTINES

These succulent white shellfish have long been underrated in England, with the majority being exported to France and Spain.

We think this is a crime and are convinced you will be swayed by their delicious meaty sweetness!

Ours come from the Piper family in Aberdeenshire. Try them in our Crostacei Da Dividere sharing dish at Piccolino or in our Linguine with Seafood at Gino D’Acampo My Restaurant.

CRAB

CRAB

Tuck into the soft, delicate, sweet flesh of our crab, also to be found in our Crostacei Da Dividere dish at Piccolino.

Our crab is sourced from the Isle Of Man where it is landed daily.

Our spring menus are available now at The Restaurant Bar & Grill, Opera Grill,  Piccolino and on 6th April at Gino D’Acampo My Restaurant.