New Shoots


The forsythia is showing its wands of gold, and daffodils have sprung back up from the snow. Every tree and bush has its quota of green buds, and the anemones are pushing up their feather boas.

At Pea Green we too are emerging from the cold snap with a brand-new set of menus to tempt you in. Although we have kept some firm favourites, the all-day breakfast and the smooth and delicious White Windsor soup, we have some great additions


New Spring Menu 2018

Piquant Prawns, and Ratatouille Au Gratin have already become popular starters or light lunches. I love the colours in these dishes, the pink prawns in sauce laced with red and yellow chillies, grown in our greenhouse We lay them on a bed of green leaves, in a smoky green glass dish. I enjoy the way the vibrant reds, and yellows of the Mediterranean vegetables are revealed when the cheese and breadcrumb crust is broken through.

We serve an Asian slaw as a starter, although we also use it to garnish salads and sandwiches. It makes a refreshing change from the usual coleslaw, not as heavy but pretty to look at as well as eat. Chopping the red cabbage, red pepper and then the mint creates a wonderful aroma. It transports me back to my childhood garden, and the bed of mint that dad grew to go with new potatoes.

Spring Menu 2018

You will be spoilt for choice. Come in out of the April showers, tear yourself away from the shopping and chores. Take the weight off your feet and let us take the dilemma out of what to have for lunch or supper, it’s all at Pea Green.

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