A moment of perfect balance will occur on the 20th of this month: the world will have 12 hours of day and 12 hours of night and by the end of the month we will have a tiny bit more day than we will have night. Life will feel sunny and buzzy with the miraculous lengthening of the evening.
This month, we’re taking the helpful lessons the dark half of the year has given us and we bring them to the kitchen as Scott and his brigade look forward to cooking with wild garlic, lamb and stone bass.
ON THE PLATES
Stone Bass, Braised Lentils with Wild Garlic.
IN THE BOTTLE
Testalonga, Baby Bandito Keep on Punching, 2020.
‘Natural wine is simple: organically farmed at the very least in the vineyard, no added yeast or acid or tannin, in fact, nothing added except small amounts of SO2 if need be… and no fining/filtration.’ – Craig Hawkins, Testalonga
IN THE GLASS
Inspired by the classic comfort food dessert, this must try cocktail will evoke memories of family gatherings – perfect to sip on its own or after a meal!
Great British Pub Series – BEN TISH
Second in the line-up of our guest chef dinners, after Simon Bonwick last month, is Ben Tish, Chef Director of the London-based pub and hotel group, Cubitt House and who brings with him a wealth of culinary experience and is also the accomplished author of four critically acclaimed cookbooks.
On Tuesday 28th March, Ben will join Scott to create a one-off menu guided by the sunshine and bounty of the Mediterranean, whilst using the best produce the local area has to offer.
News & Events
Our diary is already looking plump for the day so book now for the last few tables available! Or if you’d like to give your mum the gift of the pub, our gift vouchers are a perfect way to thank the most important woman in your life!
Easter at The Oarsman
While Scott and his brigade are busy in the kitchen tasting a few Easter recipes and our bar team tests cocktails and new spring wines, book your table below to make sure your Easter bank holiday is as holy as it should be!