A popular dish on the new Summer a? la carte menu is the vibrant mi cuit of Hampshire Chalk Stream Trout with broad bean fricassée, girolle mushroom and wild radish.

We source our trout from local supplier Chalk Stream Foods, who have developed a reputation over the years for delivering the finest trout in South East England. They prepare and deliver some of the freshest rainbow trout from farms on the River Itchen and the River Test and are the only trout supplier in Hampshire to fillet and smoke their produce on-site.

The reason why I chose to cook the Trout in this way is to show it at its best, which in my opinion is in its raw form. It has the vibrancy of looking like sushi and carries the moist texture of raw fish, but it is cooked through the curing process.

One of the more delicate dishes on our Summer a’ la carte menu, the Trout is finished with a delightful broad bean fricassée and girolle mushroom. I also garnish the dish with some seasonal wild radish, which we source from our professional forager Yun Hilder.

View our full Summer a’ la carte menu.