NEWS UPDATE FROM THE HARROW

Hopefully with Spring in the air some shoots of fresher sunny times ahead. February was one of our busiest months ever and we apologise for putting the full sign up so many times.

The Kitchen team has been busy over the winter developing new recipes and dishes. Jaillin our 16 year old apprentice is baking up a storm with her delicious foccacia bread, and patisserie work. She is again in the final of the UK Master Chefs of Great Britain Pastry Competition, she came 3^rd last year. She is also spending days at other top UK restaurants, including Sally Clarke’s Restaurant & Bakery in Notting Hill.

Much of our menu has been re vamped, look out for new dishes such as Rose Veal, Squab Pigeons, Label Anglaise Chickens & new Terrines.

On the wine side we have lots of new wines from delicious Clarets at below £40.00 a bottle and value for money New Zealand wines such as Tin Pot, not forgetting some real bargains that have sat in our cellars for up to a decade.

Plans are under way for our revamped Terrace for the summer, with special Taittinger Champagne Sundays.