Johan's at Longridge

The menu

Lynne started with a seasonal garden herb salad with tempura of vegetables, tiny verjuice jelly cubes and quail eggs. Very fresh and lightly dressed in more of the Longridge verjuice, it was a deliciously light start to a meal.

John had delicate smoked trout with crème fraiche, broad beans and mint.

For mains Lynne chose the rich but not fatty belly of pork served with beetroot and broccoli with butternut chutney

and John had the very tender seared venison (kudu) fillet with potato cakes, red cabbage, apple, celeriac and sherry.

We absolutely could not resist desserts and Lynne so enjoyed her small chocolate fondue and all its wonderful accompaniments that she is going to do one at home quite soon.

 John’s Sablé, strawberries, black pepper and lemon sorbet was sensational.