Salt Baked Beetroot. Redcurrant and Raspberry Ferment. Puffed Barley. Thai Basil.

Sopley farm Beetroot is wrapped in a salt dough and baked in our wood fired oven until the dough starts to crack and split. This method of cooking steams the beetroot inside the dough, ensuring it’s lovely and soft whilst the salt in the dough works to intensify the nutty, earthy flavours of the veg. We pair this dish with a redcurrant and raspberry ferment and fresh Thai basil.

[SULPHITES]