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