High Grange X Soulshine SUMMER SUPPER June
We had the most magical night cooking with our friends from Soulshine - always great fun, always very chilled, always amazing food…
We drank Strawberry & elderflower fizz with fire pit canapés of grilled HG radishes, labneh, mint, Black cod cheeks and Crispy chicken thighs before tasting sharing platters of Smoked venison loin and pulled jerk venison with diver scallop, chilli, porky English lentils & grilled spring onion beet slaw with corn sourdough flat bread & HG rhubarb BBQ sauce. Then the highlight of the evening - the most fat, juicy, incredible Houghton springs rainbow trout cooked plancha style with Cornish new potatoes, Dalwood asparagus, creme fraiche tartare, Trill farm fennel salad & leaves. We finished with roly poly with strawberry, gooseberry and custard.
We absolutely love working with Andy and Joel - watch this space for the next one! Photos by Ariana Ruth
