Springing Into Action!

Mikey and his team have been taking great pleasure in getting The Three Oaks’ garden all set for our upcoming Spring/Summer menus. Currently, in the new, raised veg beds are: round baby carrots, yellow courgettes, baby rainbow beetroot, rainbow chard, nasturtium, bronze fennel & lemon verbena; all to be ready to use in our dishes in the coming months. Our homegrown young leeks have recently complemented a weekend special of Salt Baked Beef Pavé, Onion Tarte Tatin, Peppercorn & Tarragon Sauce.