Springtime is the land awakening. The March winds are the morning yawn. ~Quoted by Lewis Grizzard in Kathy Sue Loudermilk, I Love You
An apt quote i thought, to highlight the feeling in the kitchen at Gales of Llangollen, yes its still cold outside as the Welsh skies display their 50 shades, but there is a whisper in the air, of spring, the warm sun is pushing through as we dare to believe that winter is behind us.
The menu reflects this stepping-stone month, and we start to leave behind the proper winter warmers, edging toward dishes on the lighter side. Hints of the fresh new season are beginning to appear, vibrant herb salsa shows up alongside our braised lamb, sweet spring onions & pomegranate pair with chargrilled halloumi cheese for a delicious starter, and we’re seasoning the stone bass with a zesty citrus & rosemary salt.
Desserts are still largely a store cupboard affair, a firm favourite being the decadent chocolate mousse, espresso syrup & salted caramel, garnished with hazelnut shortbread.This and our warm pistachio cake with pine-nut brittle are testament to the fact that great desserts can be crafted from those ingredients we harvest for the winter store and await the bounty of the summer.
To compliment the main menu at Gales we have blackboards displaying grazing, charcuterie & fromagerie options for tapas style dining. A couple of new additions this month are the French heavyweight blue cheese Roquefort, and the German speciality smoked Black Forest ham, both are well worth a visit & bottle of wine
full menu available here www.galesofllangollen.co.uk/menu