The whole idea with this dish is to offer our guests something they?ve not tasted before. Squab pigeons are young and beautifully tender and they don?t carry the gamey notes from older pigeons.

I chose to accompany the pigeon with a homemade black pudding crumble. All its ingredients locally sourced, I think the crumble is unusual but adds a distinct flavour.

The dish is served with a sauce at the table to add an element of theatre, which isn?t my usual style but I?ve chosen to do this mainly to ensure the crumble remains crunchy.

Chosen for their seasonality, the baby turnips are glazed in an apple sauce, which complements the acidity you get from the tamarillo, both of which I think really help to bring the dish together.

All in all, the Seared squab pigeon with homemade black pudding crumble, boulangère potatoes, apple-glazed turnips and tamarillo, is a delicious Spring dish on the new a la carte menu and one of personal favourites.

View our full Spring a la carte.