« Greengage Plums & Party Tomatoes |
| picnic at mine. »
More photos on Flickr.
Yes, I like the Harwood Arms. A lot. /too much.
One can't help but appreciate a chef who can create savoury food and desserts, both exceedingly well & delicious. I'm talking about Stephen Williams.
Posted by shuna on 02 September 2009 at 03:00 PM in friends, fruit, geography, insider dish/restaurants, restaurants, salt, salt or sugar, depending on how you look at it, sugar | Permalink
TrackBack URL for this entry:http://www.typepad.com/services/trackback/6a00d8341c2fb853ef0120a597a8bf970c
Listed below are links to weblogs that reference Duck Breast on Apricot & Red Onion Tart. The Harwood Arms:
The Apricots look like Beetroot wedges. I love food combos with fruit and savoury - duck and orange, chicken and physallis, fish and kumquats...
Hello KB, beetroot slices garnished the tart. The tart was puff pastry spread with onion jam and overlaid with apricots. It was then baked and slices of duck breast were served on top of it. Perfect main course for a pastry chef! Thanks for visiting & commenting-- your own blog is quite extensive. ~ Shuna
02 September 2009 at 03:14 PM
I totally agree Stephen Williams is a top bananna - the Bakewell Tart the kitchen produces is even better than Anchor & Hope !
06 September 2009 at 04:22 AM
ooh, I'd forgotten about the Harwood. It is absolutely DELICIOUS - I had the most wonderful pigeon breast there last Winter. Thanks for reminding me to go back!
09 September 2009 at 07:17 AM
The comments to this entry are closed.
Your email address:Powered by FeedBlitz