Published on July 5, 2021
Chef Patron Mark Birchall tries out the new Kasai Grill from our friends at Sous Vide Tools, for a barbeque recipe to remember.
Tomato water
Heritage Tomatoes:
BBQ the lobster tail on Kasai Grill, then glaze with the rosehip, serve alongside the lobster skewers and the tomatoes.
Lancashire is a land of abundance. Our gardens teem with fruit and vegetables and flowers and herbs. In season here you might eat peas straight out of the pod, so fresh all they need is a touch of salt and nasturtium oil. What we don’t grow we seek out from the amazing produce tended and nurtured by local farmers and artisans.
On site we’re also busy with charcuterie, bread-making and our own micro-dairy. There’s always something interesting to explore or a discovery to be made. And we like to share what we find.