The Ivy Exeter has launched a delectable new menu embracing the flavours of spring. With a sense of freshness and renewal, guests will be taken on a journey of rediscovery with a selection of delights featuring ingredients that the new season brings to our tables.
Diners can enjoy a series of seasonal favourites that spotlight the best of British ingredients. The new menu features a number of artisanal British suppliers, with dishes including Garden Pea & Nettle Soup, Grilled Asparagus with Szechuan mayonnaise, capers, flaked almonds, quail’s egg and watercress, Twice-Baked Cheese Soufflé with gratinated Quicke’s cheese, grated black truffle and a cream sauce, and a renewed selection of steaks, all truly capturing the essence of the changing seasons.
Mary Quicke, Managing Director and 14th generation of the Quicke family on Home Farm in Devon, comments: “We are proud to be working with The Ivy to provide our award-winning artisan clothbound cheese for the iconic Twice-baked Cheese Soufflé.
"Our crossbred cows graze our lush grass in our rich Devon pastures, milk which is concentrated sunshine and rain. Our team of cheesemakers expertly coax the exquisite cheese hidden in each vat of milk using heritage starter cultures, hand cheddaring, and Cornish Sea Salt. The unique microflora of the rind assists the maturation of the cheeses for 12 months and more to achieve rich, complex and unfolding flavours.”
Those with a sweet tooth can enjoy a new Black Bee Honey and White Chocolate Cheesecake, featuring UK-based Black Bee Honey and accompanied by mango sorbet, honeycomb and edible flowers.
Alongside new dishes, guests can enjoy a delicious and refreshing selection of spring cocktails, including Candy Floss Fizz, incorporating Fairy Floss, Prosecco, Lanique Rose Petal Liqeur, lychee, ginger and Havana Club 3yr old Rum, and French Garden 75, featuring a sumptuous blend of Hendricks Gin, St Germain Elderflower Liqueur, sugar, lime, cucumber & The Ivy Collection Champagne.
The Ivy Exeter will also be offering a limited-edition dessert this Easter. The Easter Nest is a sumptuous dark and white chocolate mousse, accompanied by Kataifi pastry, chocolate sponge and lemon balm, available on Easter weekend only from Friday, 15 to Monday, 18 April.
Ricardo Mimoso, General Manager at The Ivy Exeter, comments: “With reimagined favourites alongside a selection of new dishes, our new menu celebrates the best ingredients the spring season has to offer. A visit to The Ivy is the perfect reawakening of the senses after a long winter.”
The spring menus launch from Sunday, 20 March. To book a table, visit https://theivyexeter.com/