I make 3 dishes from the menu at Heaney's

Tommy Heaney

Tommy Heaney

Executive Chef 28th January 2020

I make 3 dishes from the menu at Heaney's

First I make cured monkfish with muscat grapes, almonds, elderflower ajo blanco and borage flowers.

Then I make a dish of roast halibut, summer vegetables, duck and fenugreek consomme garnished with basil, chives, lovage and nasturtium.

Finally, I make barbecued lamb with an anchovy emulsion, crispy kale and a lamb reduction finished with samphire, sea purslane, sea aster and monk's beard.