Monday, September 8, 2014


I have spent time during the winter months developing menus that will enhance your culinary experience.
I would like to share just a few of the dishes that feature on our Lunch and Dinner Menus.
In addition to creating these new dishes we are introducing something a little bit ‘special’ to take your culinary experience to a new level……a selection of Salt and Peppers from around the world.
I have paired these with various dishes and I am pleasantly surprised at the various flavours they impart.

Dinner Starter - Game meat terrine with sauce Gribiche and pickled vegetables

 Seaweed Salt
This is a coarse unrefined dry salt which is unbleached and pure. It is hand harvested using traditional methods. The brand name is Le Paludier and the company is based in Batz sur Mer in Brittany, France. A pinch of seaweed salt will enrich all your dishes with the added benefit trace elements.

 Lunch Main - Salt and Pepper Calamari

White Pepper

This pepper which comes from Cameroon, is a perfect match for sea-food and fish dishes as well as white meat, vegetables or mushrooms.

Crepe Suzette

Lunch Starter - Caramelised Onion and Chevin Tart

Assorted Salts

Me and my team in the kitchen at River Bend Lodge look forward to welcoming you this spring and summer

Kelly Liggett - Head Chef