Wild Garlic and Isle of Mull hand-dived scallops
Spring is coming early this year. Don’t miss the first wild flavours of the new year!
New seasonal creation in your menu
“Wild garlic is one of the ingredients I most look forward to at the beginning of spring. I always get excited when I see the first daffodils in bloom as the wild garlic arrives at the same time.”
Our passionate Chef, Marcus Verberne is thrilled to bring wild garlic onto your plate. Spring came early this year, and this presents an exceptional opportunity to enjoy the first fresh British wild spices of the season.
This week, Marcus has introduced his ‘seared Isle of Mull hand-dived scallops, wild garlic and potato purée, black pudding’ creation to the Members’ Lounge menu, available as a starter or main course from 1st March. The delicious Scottish scallops are delicately seared and served in their shell on fragrant wild garlic and potato purée. The irony and textured black pudding complements the scallops perfectly, without over-powering their subtle flavours.
The magic ingredients
The ethically-sourced scallops are hand-dived from the waters of the Isle of Mull in the Inner Hebrides. With the cold Atlantic waves and the warmer Gulf Stream, they couldn’t be sourced from a more perfect location. They are also famous for “flying” in the water when approached by a predator. Google it, it’s worth the show! Some say they are the best scallops in the world, but we’ll leave this to you…
Meanwhile, if you want to bring the spring flavours to your kitchen, here’s Marcus’ tip to source it: “you should be able to get it from your local farmers’ market, or why not pick it yourself; it grows along the banks of some rivers or streams. You will smell it before you see it!”.
Wine Pairing
Beatrice recommends:
2016 Chablis, 1er Cru Montmains, Domaine Pinson £9.00 per glass
“Citrusy, fresh chardonnay from Chablis, with small proportion of oak barrel ageing”
2016 Nascetta Di Novello, ‘Anas Cetta’, Elvio Cogno £ 7.00 per glass
“Nascetta is a native variety from Piedmont, Italy. At the nose delicate and perfumed yet quite full body at the palate”
2014 Grüner Veltliner Smaragd, Dürnsteiner Kellerberg, F. X Pichler
“Classic Grüner Veltliner from Wachau . Vibrant, fresh, precise but still able to match the scallops with garlic and black pudding”
More Information
Isle of Mull scallops – YouTube video
Wild garlic: recommended article
Contact the Reservations team:
email: [email protected]
tel: +44 (0)20 3794 2497