Quail

Whole (boneless) roasted quail stuffed with a chestnut, sage and chicken mousse. Served on a salad of chicory and apple.


I first boned the quail, then stuffed it with the mousse and wrapped it in clingfilm. Then I poached it so it would hold it's shape and I then roast it to order. I will serve this with a piece of crispy pancetta on top too btw.

We had an unexpected full restaurant last night which was hectic but very welcome! Tonight we're full again so it'll be busy. We also have a delegation of the bbc staying tonight and I believe they are filming something for countryfile in the area. If it's someone famous I might ask them to sign my menu :-)