Kent Lamb Cutlets, Peas & Broad Beans
Chef
Fowey Mussels, Clams & Wild Garlic Pesto
Burrata, Asparagus & Peas on Sourdough
Heritage tomato & ricotta tart, mint, lemon & basil
Foraging for the table – Wild Garlic
If you’re new to foraging, wild garlic is a great place to start as it’s easy to identify and an extremely versatile ingredient to use in the kitchen.
Cavolo nero, pinenuts, dill, pickled ginger soup
Young's chef Matteo Perra share's one of his childhood favourite winter soup recipes, Cavolo nero, pinenuts, dill, pickled ginger soup.
Turmeric cauliflower, black quinoa, coconut, ancho chilli
Celeriac and manouri gnudi, burnt butter
We are delighted to celebrate a selection of seasonal winter specials across our pubs, meaning there’s even more reason to love your local this winter. This recipe from Young's Development Chef Matteo Perra is cosy and warm, perfect for those cold January days.
Sprout of this world, Christmas recipe
Whether you love them or hate them there's one thing we can promise you this Christmas, Brussel sprouts are here to stay!
Whole roasted Gressingham Duck by Matteo Perra
Young's development chef Matteo Perra share's an autumn recipe to WOW your guests, whole roasted Gressingham Duck.