We are excited to present some fresh seasonal spins on our much-loved classic courgette flower, which you’ve been enjoying for the past 13 years.
Head Chef Joe Howley has created meat, fish and vegetarian versions, linking in with the three main areas of our menu. Citrussy courgette ribbons are perfectly paired with a punchy ‘nduja filling; whilst a pickled clam accompaniment cuts through the rich salt cod brandade option. And, we could go on about the smoked burrata version all day long. Yes, it’s *THAT* good. Rest assured, the Monte Enebro (goats cheese) filled classic with lashings of blossom honey is staying on the menu throughout.
What’s more, after a bit (okay, a lot) of trial and error, we’ve got gluten free batter down and are pleased to confirm the whole selection is gloriously gluten-free! Share snaps of your favourite flower with #saltyardmenu in the post for a glass of prosecco on us. Just show one of the team your post to claim your fizz!
*Since they’re cooked in the same fryer used for other menu items, there may be traces of gluten, so we wouldn’t recommend ordering if you have a severe gluten intolerance.