23 Mar 2013
SALT-BAKED BEETROOT, BLUE CHEESE, ORANGE AND WALNUTS
It is a mark of chef Steven Smith’s talent that one of his finest dishes is vegetarian. Using di%erent varieties, Steven creates a vibrant ‘salad’ of beetroots – some salt-baked, some as a sorbet and some as a semi-gel. Technically advanced and bang on-trend in its celebration of an often-neglected vegetable, this is the sort of dish you might expect to find at Noma in Copenhagen. Instead, it’s on the menu at a village pub in Lancashire, where you can also get a cracking steak and chips and a pint of bitter from Bolton’s Bank Top Brewery.
£7.95 or tasting menu, £60; 01254 822218; freemasonsatwiswell.com
Source: Waitrose Magazine, 2013
After an agonising wait, Steven and the Team at The Freemasons Wiswell can’t wait to welcome you back to enjoy once again the finest that Lancashire has to offer.
From July 24th, we’ll be opening our doors once again. In the meantime, we’ll be making sure all of the necessary measures are put in place to ensure we can operate safely for customers and staff members alike.
You can now book online for both the restaurant and our beautiful rooms. Why not take advantage of one of our mid-week or gourmet packages and celebrate the start of Summer in style?