–Mini Cheddar and Onion Yorkshire Puddings–
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–Gluten Free Savoury Barber's Cornbread–
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–English Asparagus with Cheddar, Chickpea and Wild Garlic puree, Cheddar crumb and wild Garlic Oil–
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–Cheddar, White Onion and Cider velouté with wild garlic tapenade–
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–Field Mushroom and Hazelnut Terrine with Giles Barber's Quince Membrillo–
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–Organic Spelt, 1833 and nut free Smoked Cheddar Pesto Warm Salad–
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–Garlic Cheese Dipping Sauce and Fresh Artichoke–
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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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