This summer, Blue Boar Restaurant at Conrad London St James hotel will be celebrating the 'Summer Kitchen Garden'. Executive Chef, Michael Riordan, has created a menu bursting with the colours, flavours and ingredients found and grown in the typical British garden.
Dishes have been designed to inspire a mouthful of summer and reflect the elements that make up a kitchen garden. From the vegetable patch to the edible flowers and potted plants, the menu showcases the best of British produce.
Highlights include the Asparagus and Duck Egg starter with Wye Valley asparagus and flat leaf parsley butter, and the Yorkshire Lamb with pea shoot accompanied by pea and ricotta tortellini. The desert menu offers floral and fruity hints with the Rose Water Panna Cotta with lychee sorbet, and finally (the gardener’s dream) a Chocolate Flower Pot bursting with minty aromas.
Executive Chef Michael Riordan said, “Summer is the most colourful time of year and we wanted to create this on a plate. The menu uses produce that you might grow in your own garden and brings the essence of summer into the restaurant.”
Dedicated to sourcing only the best and most local ingredients possible, Blue Boar Restaurant offers high quality, contemporary British dining in the heart of Westminster. The Summer Kitchen Garden set menu will be available in the Blue Boar Restaurant from now until 30 June 2017.