Our signature dish this week is a dish of pan roasted supreme of chicken served with puy lentils, carrot purée, braised leeks and black pudding.
The chicken supremes that we are using on this dish are corn fed, free range that we know are of the highest quality. This is going to give us the best flavour to this dish.
All the components on this dish are second to none and couldn’t be anymore prime in season.
Our supreme of chicken which is roasted with thyme, rosemary and garlic will sat on a bed of earthy puy lentils topped on a sweet smooth carrot purée. Garnished with the sweet earthy leeks and lightly spiced black pudding brings the whole dish together making this dish extremely enjoyable and warming.
Chef – Reece Brooks