John Ross Jnr oak and beech smoked salmon (serves two)
Smoked salmon (fish), lemon, shallots, white distilled vinegar (sulphur dioxide), flour (gluten), caster sugar, coriander seeds, rocket, capers
Stone bass
Stone bass fillet (fish), asparagus, celeriac (celery), cream (milk), leeks, smoked bacon, potato, salt and pepper, butter (milk), white wine (sulphites)
Hot chocolate fondant
Butter (milk), eggs, plain flour (gluten), vanilla extract, clotted cream (milk), sugar, butter (milk), cream (milk), golden syrup, bicarbonate of soda, raspberries, 70% dark chocolate
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
John Ross Jnr oak and beech smoked salmon (serves two)
Prep time
3-5 mins
You will need
A bowl for dressing salad, plates, and a toaster
Plating instructions
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Remove the salmon from the packaging and arrange on chilled plates in folds
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Place the salad into a small bowl, add the dressing and mix well, place next to the salmon
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Drain the shallots and capers and discard the liquid, then arrange around the salmon
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Garnish with the lemon and serve with the sourdough bread
Chef’s top tip
“You could toast or griddle the sourdough to give an extra crunch. Go one step further to get the professional finish and griddle the cut side of the lemon. A nice twist of cracked black pepper on the salmon goes really well”.
Stone bass
Prep time
5 mins
Cooking time
10-12 mins
You will need
A baking tray, sunflower oil, salt and pepper, and a small saucepan
Cooking instructions
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Preheat your oven to 180c/160c fan/ gas mark 4
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Season the fish with salt and pepper
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Heat 1 tbsp. of sunflower oil in a large non-stick frying pan
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Place the bass skin side down in the warm oil and cook for 2-3 mins until the skin is crispy
Carefully remove the bass from the frying pan using a fish slice, and place to one side on the roasting tray
Unpack the rosti and place on the other side of the roasting tray
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Place in the oven for 8-10 mins (2 mins towards the end of cooking, sprinkle the bacon over the fish and return to the oven for further 2 mins)
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Snip open the bags of asparagus, celeriac purée & leeks and reheat in a microwave for 2-3 mins and leave to stand for 1 min
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Snip the top off the bag of the white wine cream sauce and reheat in a microwave for 30 secs- 1 min
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Place the rosti potato in the centre of a warmed serving plate. Spoon the leeks, asparagus and bacon next to the rosti
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Spoon some celeriac purée next to the potato
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Place the bass fillet skin side up on top of the rosti, then pour the sauce around the edge of the plate
Hot chocolate fondant
Prep time
3-5 mins
Cooking time
10 mins
You will need
A spoon and hot water
Chef’s top tip
“Sprinkle flaked sea salt on the honeycomb to enhance the flavour of honeycomb”.
Cooking instructions
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Preheat oven 180c/160 fan/gas mark 4
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Remove outer packaging and leave fondant in foil container
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Place on a baking tray and cook for 8-10 minutes
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Remove from oven and place on a serving plate
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Serve with clotted cream, a sprinkle of honeycomb and raspberry compote
