–Melt in the middle cheddar fishcakes–
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–Gluten Free Savoury Barber's Cornbread–
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–Scallops with Cauliflower cheese puree, pickled cauliflower salsa and cheddar crisp.–
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–Savoury Beignets’ with 1833 and Harry’s cider served with spiced cider dip.–
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–Garlic Cheese Dipping Sauce and Fresh Artichoke–
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–Wild garlic, nettle and chorizo soup with Butter beans, toasted sourdough and Barber's cheddar–
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–Wild Garlic Chicken with Hasselback Potato and spring Broccoli–
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–Fresh Corn and Barber`s Mature Cheddar Soup, Truffle and Popcorn. Recipe by Rick Bartram at The Intercontinental Shanghai Hongqiao NECC–
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