Send us your most interesting menu items and we'll feature them here. In Bury we have wild garlic leaf soup, montbelliard sausage with toasted pine nuts, and salt cod brandade, spiced crispy octopus and parsley cramessqui starters on the Pea Porridge dinner menu. And for main course at the Angel - Denham estate venison with wild mushroom and potato beignets or tagliatelle with butternut squash, sage and parmesan. Pudding anyone?
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