Secret Kitchen menu, 16th March 2013

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somewhat Spanish

Cava oloroso cocktails
Roast almonds, chorizo de bellota, olive-anchovy pinxos

Mackerel escabeche on grilled sourdough

Chicken leg confit with chickpeas, chorizo & chard

Cardamom panna cotta with rhubarb and blood oranges

Coffee shots, homemade liqueur

About tonight's dinner

There is a very gentle Spanish theme tonight.  Ingredients were sourced from local butcher Chris Godfrey, fishmonger Paul Meek, greengrocer Michelle Lovell, Cameron Whyte at Iberico Foods and Riverford Organic vegetables - my usual culinary partners.  

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