Somerset Food

Cooked by being totally submerged in duck fat. Either reheat...

A large family sized version of the pie we did in the W...

It’s not burnt, but reduced to the point of caramelisa...

A classic, which is on the restaurant menu permanently ...

Discussed often in cookschools becos we find it a fantastic ...

Rich, chewy and beautiful. Serve as dessert sliced and sandw...

Rendered by us, from all the ducks that we cook in a week. R...

Orange, ginger and palm sugar. Has already been reduced to t...

Cooked in the Asian manner, just as we do for service in the...

Currently not on the restaurant menu, and much missed by man...

We use the hind shank, becos its larger and meatier. Complet...

Made from our own lamb stock, red wine and other aromatics, ...

Made from black licorice,eggs, cream and pernod. An icecream...

Made in the traditional manner using Macadamia nuts from Bel...

Inspired by a David Thompson class that we went to years ago...

An Italian style petit four especially from the region of Si...

Made to accompany the pate, but we have customers who love i...

Sold frozen only. And can be taken straight from the freezer...

Covered in cookschools many times – essentially Morocc...

Done in one of our earliest cookschools, and something peopl...

A dish done in one of the early cookschools, and still ...

We use Akaroa salmon, and hot smoke it over oolong tea, oran...

The restaurant classic with dates in it. Made in reheatable ...

A caramel made from brown sugar and butter, to be dollo...

A classic on the restaurant menu. We cook it once, and ...