Seasonal delights, new menu: The Elms Hotel

Spring is often a time when we look to refresh and renew – our clothes perhaps and the type of food that we eat.

Gone are the comfort dishes of winter and instead seafood or lighter vegetarian fare may take centre stage. Hospitality outlets also typically update their menus at this time and Fig Restaurant at The Elms Hotel is no exception.

“We have recently introduced not only new à la carte and bar menus for summer, and also a refreshed wine list,” says Ravi Naidu, food and beverages services manager at Fig. “We wanted to reflect the exciting local products that are in abundance at this time of year, so all our entrees and mains are accompanied and complemented by fresh seasonal ingredients.”

The result is indeed a very interesting menu carefully curated by executive chef, Mark McCracken and his team. The BBQ pork belly is paired with charred cucumber and a beansprout slaw; the salmon main features red cabbage, borscht sauce, and dill, while with the homemade gnocchi comes spring carrots, broad beans, tarragon cream, and pistachio pesto. It is all extremely tempting and makes Fig a culinary venue well worth a visit. Dietary requirements are all well catered for.

Ravi also encourages Cantabrians to book promptly so as not to miss The Elms Hotel’s renowned and very popular Christmas Day buffet lunch, which has so many selections you will need to have at least three helpings.

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