We want to share with you the time and love that goes into our Sunday lunches, but it’s not all about the carnivores.
Here is how we prepare our beautiful veg roast.
The filling of butternut squash, red onion and aubergine are roasted. The mushrooms are pan fried. Outer layers of the veg roast are griddled for texture then laid down first, then braised leeks keep it all in place. Filling is then added. Seasoned. Then carefully rolled (look at the concentration) creating the most excitingly colourful tightly pack veg roast. Ready to smoulder. Just like Wild Boar Chef
If you would like to try how great this or any of our other meals tastes why not call and book a table this Sunday 01926 499968