Chef Gary
Canadian chef, Gary, started out his career over 12 years ago in the kitchens of The Dorchester Hotel in London. After a year, he moved back to his home country for a while, working as a Sous Chef in one of the Top 10 hotels in North America. He later chose to move back to the UK and settled in Bristol, working at a variety of British and European restaurants, including at the Thornbury Castle, Guyers House Hotel and Combe Grove Manor Hotel.
When he’s not cooking, he loves playing and coaching American football!
SAMPLE MENU
Starter
Black Pudding, Crumbled Egg, Crackling Asparagus Salad and Spicy Tomato Chutney
Roast Ilse Orkney Scallops, Cauliflower Puree, Almond Pesto, Roasting Juices, Thyme Oil
Brittany Artichokes, Languedoc Valley Sheep’s Curd, Summer Truffle, Shoots, Flowers
Vichyssoise, Salt Baked Celeriac, Wood Pigeon, Cape Ketchup, Ash
Main
Yorkshire Grouse Breast, Coustillant of Leg, Summer Turnips, Elderberries, Smoked Bacon
Charred Fillet of Cod, Purple Broccoli, ‘Baked’ Potatoes, White Kohlrabi, Smoked Anchovy, Red Wine Emulsion
Roasted Kuri Squash, Crispy Skin, Black Trumpets, Spring Onion and Nasturtium
grilled Plaice Fillet in Brown Butter, Aubergine, Shrimps, Violet Potatoes
Dessert
Slow Cooked Chocolate Fondant, Banana Crisp, Peanut Butter Mouse, Milk Foam
Damson Soufflé, Wild Bay Leaf Ice Cream
Black Saison Beer Ice Cream, Marinated Cherries, Blackberries, Fennel Crisp
Sheep’s Yoghurt Sorbet, Roasted White Peach, Buttermilk Crumbs, Sorrel
