What’s on the menu
November 17, 2020
We can't show you a picture of what will be on your plate at the Farmgate Festival dinners. The chefs are, at this moment, sourcing and selecting ingredients and beginning to cook. But we can tempt you with a few details. At Loira Vines' Four Seasons Soiree, you'll be greeted on arrival with sourdough, vine smoked butter and local olive oil. Four courses follow, seasonally themed. There's spring: house made ricotta brioche with slow egg, truffle and apple, and nitro foraged herbs. Summer features cider poached salmon with wasabi creme, asparagus and candied walnuts. Autumn sees you tucking into beef…
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