Spring Dishes - delicious British ingredients

Spring has arrived at the Parrot, and with it a variety of delicious new dishes are making an appearance on our Daily Menu
Head Chef Nic and his brigade have been working with some fantastic seasonal ingredients including Fresh Cornish Mussels from Fowey, Collabinco Burrata from Italy, Wild Garlic, Native Mackerel, Spring Lamb, South Coast Plaice to name but a few. As the season progresses keep your eyes peeled for new arrivals including English Asparagus and Chalk Stream Trout from Hampshire. 
Here's a few examples of our favourite dishes from the current menu:
Charred Mackerel Fillet, Kohlrabi, rhubarb and apple salad with rhubarb chutney.
Burrata, broad beans and wild garlic pesto.
Whole Plaice (on the bone) orange, fennel and olive oil sauce both proving popular additions.
Pan roast Lamb Rump, pea puree, baby vegetables, fondant potato with Comte cheese crust.