Yorkshire restaurant launches unusual cocktail menu with sprouts


A Yorkshire restaurant has opted for a new, rather unusual cocktail menu during this festive period.

The Pickled Sprout in Harrogate has decided to highlight one of the country’s most favorite green vegetables and incorporate it into some alcoholic drinks.

Love them or hate them, restaurant mixologist Dario Silviera has created three refreshing sprout cocktails that promise “a party kick” and are already popular with patrons.

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On the menu, a Dirty Sprout Martini, an Old Fashioned Sprout and a Mai Sprout.

Priced at £ 7.95 per cocktail, the drink is the perfect party treat this season.

On the menu, a Dirty Sprout Martini, an Old Fashioned Sprout and a Mai Sprout

The Pickled Sprout which is part of the HRH group and is located in the Yorkshire Hotel on John Street.

It offers a fresh and moving experience in an opulent setting and offers a menu filled with hearty dishes, rewarding superfoods and creative dishes using the finest locally sourced ingredients.

The Pickled Sprout recently underwent a half-million-pound renovation with the interior imparting a feel of botanical opulence and floral luxury.

Complete with a secret garden with a suspended floral ceiling bringing in the outdoors and a private dining area for guests looking for the perfect venue for more intimate celebrations or dining.

Executive Chef Richard Ferebee has designed a menu to suit all tastes and appetites.

Amazing starters, shareable planks, mouth-watering main courses, choice cuts from the grill and delicious desserts, plus a plethora of vegan options, a juice and smoothie bar, all encompassing the new healthy but philosophy. luxurious restaurants.

Bar manager Dario Silviera said: “We wanted to create a range of cocktails during the holiday season using an ingredient associated with Christmas but often overlooked by many, which is why we chose the sprout.

“In addition to winking at the restaurant’s name this Christmas we are offering patrons the chance to taste the delicious range of cocktails and use the sprout, which can now be celebrated and sipped. “

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