-
Top tips for choosing wine From the experts...
-
MATT TEBBUTT'S POB BREAK, inspired by FOOD & PROVENANCE
-
Hot Smoked Salmon, Herb Cream Cheese, and Cucumber Relish
-
Grass-Fed Lamb, Courgette, Ewe's Curd, Kohlrabi
-
Roasted Dover Sole Grenobloise, New Season Potatoes, Warm Tartare Sauce
-
Garden Gooseberry, Vanilla and White Chocolate Soufflé, Served with Dorset Raspberries and Blueberries, and Quenelle of Vanilla Ice Cream
-
The Elms Pear Cheesecake
-
Sea Bass with Gnocchi, Fennel and Bouillabaisse
-
Taste of Sussex Lamb
-
Lemon Tart with Black Sesame Seed Ice Cream
-
Gravetye Garden Salad
-
Fricassee of Monkfish and Veal Sweetbreads
-
Hasselback Potato with Whipped Cream Cheese, Black Truffle Puree, Pickled Shallot
-
Salted Caramel Tart
-
North Sea Halibut, Mussel Broth, Seasonal Yorkshire Vegetables
-
Talbooth House Soufflé
-
Vegan Celeriac Carpaccio, Apple, Hazelnut and Truffle
-
Cheese Soufflé
-
The perfect gift by pob hotels