The goose is on its way from the Orkney islands...!

Apologies for the delay in getting this weeks menu out to you. As you know we were doing a pop up this weekend, sadly that’s not happening now, but the goose is on its way from the Orkney islands so we thought we would offer the entire menu as a take away this week. A bit extravagant but that’s the reaction a global pandemic brings out in us here at Bread and Flowers. However the stock is limited so we suggest ordering ASAP to avoid disappointment!

The frozen dishes are now available to collect Wed - Fri & we can also take your frozen dishes out of the freezer the day before you pick them up to defrost, so you can simply warm them up as normal, if you would like us to do this do just make a note on your order.

Don’t forget about the delivery option if you live in Salisbury or Wilton – Benji can deliver your orders for £4.50 on his Eco Bike meaning your both helping another local business & the environment. Full details are below

If you live outside his delivery area but would like delivery please let us know. Up until now delivery has not been something anyone has asked for, but the new situation might mean that changes for some of you.

If you have booked seats for the pop up, we have emailed you directly, please check your spam if you have not had that email. We should mention that the menu for the new pop up dates ( 11th, 12th, 18th & 19th December) will remain the same. We are sorry about having to delay it again! We picked the dates specifically so they avoided the potential of a half term lockdown, but best laid plans & all that.................

Best wishes & many thanks for all your support

Bee & Martin

MEZZE - MUSSEL CROQUETTES x 3
These little devils are stupendous, straight out of the fryer, packed with fresh mussel, garlic, cream and lovage, with a crunchy golden breadcrumb husk to usher your tastebuds in.

STARTER - SOUSED MACKEREL, PICKLED ONION, GREEN SAUCE
Everything we cook from this book of Nathan’s is an absolute dream and really delivers unique flavours that just mess about with your mouth, in the best way possible.

STARTER - ONION SOUP, GRILLED CHEDDAR TOASTS, FRIED APPLES
I love the title of the section this recipe occupies in Gill’s book. NIGHT/AUTUMN/VEGETABLES. Stunningly simple, as is this soup, cooked for an age until the red onions melt and caramelise, refreshed with a splash of apple brandy and a glass of cider. Toasted sourdough, bubbling cheese and buttery apple wedges. It sells itself.

ORKNEY ISLAND, GREYLAG GOOSE BREAST, CELERIAC PUREE, ROAST PARSNIP
We were recently introduced to Raymond Shearer, a lovely guy, based up in the Orkney Islands. They have a bit of a problem this time of year, the island gets inundated with about 300,000 greylag geese and they eat all the crops. So the locals have tilted their shotguns skyward and are supplying us with some fabulous meat to serve up to you. Another version of eat out to help out I guess.

FIG AND HONEY CAKE, CRÈME FRAICHE
We’re finishing off with Diana Henry’s reassuringly voluptuous offering, couldn’t think of a nicer way to end a meal