Last night I joined Birmingham foodies at Purnell’s Bistro to sample canapés from Glynn’s new Spring menu.
Glynn says: “Although we have seen a delay in the wonderful produce coming through because of our reliable British weather, it is finally time to embrace the delicious, colourful ingredients of the season.
“I have decided to experiment with the new menu, showcasing different cuts of meat,
combinations and flavours. All of the dishes have been created using only the best quality ingredients to complement this time of year. ”
The new Spring menu has ham hock terrine with homemade piccalilli and confit English chicken thigh with polenta, sun-dried tomato, black olive and marjoram as some of the starter choices.
Main courses include Brixham cod “BLT” with bacon, lettuce and tomato or slow braised shoulder of lamb with Moroccan spiced couscous and red pepper purée.
Fruity dessert options include strawberry parfait with vanilla marinated strawberries and crisp meringue and a lemon and lime posset with a Cassis sorbet.
During the evening mixologist Dan, from Gingers Bar, also made three refreshing cocktails. Thyme and Elderflower Collins, Scorched Lemon Margarita and a Basil and Watermelonade.