Featuring all things British; pan seared duck breast, sautéed wild mushrooms, creamy polenta, crispy garden sage, chiffonade of radicchio, winter bitter leaves with wild heather honey and orange dressing. Perfectly paired with Busi Jacobsohn’s Sparkling Trophy winning Blanc de Noirs 2018.
This is the first of a collaboration series with Busi Jacobsohn wine estate, a family owned award winning vineyard in Eridge East Sussex.
The Gourmet Gent 