Spring at the Bird In Hand.

We had a great evening on the 16th, hosting our tasting evening. It certainly got everyone here at the Bird, hopefully our guests also, in the swing of spring.

However we didn’t want to leave out those that couldn’t make it on the 16th…

Zac Gates, the great photographer & official gin taster, came down & assisted us in our mission to share our seasonal antics in the form of pictures.


Asparagus, westcombe ricotta & hazelnut vinigarette

Wye Valley asparagus, westcombe ricotta, mint & hazelnut vinigarette


Beef onglet, short rib, charred onions & pearl barley

Beef Onglet & short rib, onion, pearl barley & wild garlic


Olive Crusted Cod

Olive crusted cod, white bean, pepper & clams

Duck liver parfait, gizards & smoked hearts

Duck liver parfait, gizzards, smoked hearts, radish & orange


Rhubarb Eton mess