Head Chef, Roger Brook at The Phoenix Bar & Grill, is appealing forlocal green fingered residents to contact him if they have an abundance of locally grown seasonal fruit and vegetables.

Said Roger Brook “Browsing through the local newspapers & magazines I became aware that there are many keen gardeners locally who work hard to produce excellent quality fruit and vegetables on their allotments and in their gardens. I am always looking to buy produce in-season and feel it is important to source locally grown foods rather than that which has travelled for hundreds of miles needlessly. Right now I am looking to buy pumpkin, squash, onions, brussel sprouts, parsnips, leeks and will offer the current market rates per kilo.”

The Phoenix is a neighbourhood, family-friendly, restaurant offering Modern European food with an Italian influence and warm, welcoming service. Former Walnut Tree Chef, Roger Brook’s food philosophy is to serve unfussy, rustic foods that are simply prepared so that the flavours speak out. The daily set menu offers excellent value for money at £9.50 for one course, £13.50 for two and £15.50 for three alongside an extensive a la carte menu, available at lunch and dinner daily.

Menu highlights include the Vincisgrassi Maceratesi (ceps, parma ham and truffles) made from an 18 th century recipe;  Smoked haddock fishcake with lobster and chive bisque and Pan-fried seabass with swiss chard, artichokes and sauce vierge.

November 24, 2005