Hart’s Hotel & Kitchen in Nottingham has launched a refreshed à la carte menu this August, celebrating the vibrant flavours of the season and the best of local British produce.
The menu has been created by new Head Chef Lewis Ward in collaboration with Michelin-starred Executive Chef Aaron Patterson of Hambleton Hall in Rutland. Together they’ve developed a refined but approachable interpretation of modern British cuisine, placing locally sourced ingredients at the heart of each dish.
Hart’s owner Tim Hart said: “Lewis and Aaron’s menu is a delicious and timely offering, created in response to our clients’ feedback. We aim to please with thoughtful service, carefully cooked dishes made from great ingredients, and a small but interesting wine list.”
Highlights include ham hock terrine with piccalilli and toasted sourdough, seared tuna Niçoise with heritage tomatoes, lamb chump with Jersey Royals and rosemary-mint sauce, and seabream fillet with red pepper stew and bouillabaisse sauce. Vegetarians can enjoy homemade tagliatelle with wild mushrooms and green beans, while desserts feature a Hambleton Bakery tart with raspberry sorbet.
Hart’s Hotel & Kitchen, Standard Hill, Nottingham
hartsnottingham.co.uk | 0115 9881900
