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maybe we're being cheesy, but we can't get enough of our new aubergine gratin at the moment

it might have something to do with the layers (and layers) of comté, parmesan, and cheddar running through it, although we can't quite be sure

what we do know is that it's part of our spring menu, and it will be around for the next few months x

we've given the culinary globe another spin, and landed on a real w(e)inner

flavours from across the Alpine region, across the autumn months; our new food menu is ready to slalom through the second half of the year x