pheasant

The pheasant is glazed in the cherry and vanilla jus, then barbecued, with hay placed in the cavity after six days of aging.
As it cooks, the hay is set alight, infusing the bird with smoky, aromatic notes, served atop a bed of stewed black barley.

barley

A braised cherry, reduced in its own juices with vanilla and cola herb (wormwood), is coated in barley to add texture.

pairing

A red vermouth from Saffron Walden accompanies the dish, with the rim of the glass lightly coated so that every forest-sourced note in the vermouth harmonises with the pheasant, enhancing its aroma and flavour.