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Takes a lot to beat a darned good Sunday lunch with friends and family. This by our Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

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Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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Am quite partial to a spot of roasted chicken, morels, grilled leeks, Morel veloutè by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

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Cornish crab soup and sandwich - a fun idea for canapés. By Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/

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Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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from Great British Chefs

Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

This luxurious chocolate fondant recipe by Matt Weedon features the surprisingly delicious combination of stout and ice cream, which perfectly complements the oozing warm fondant.

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Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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