52 North

Christopher Burt

52 North
Christopher Burt

52 North
Mid Fall 2014 - This time of year brings an abundance of fantastic hearty local produce, with
vibrant colours, just like the nature it comes from.
its a very exciting time to be a chef, that said we have tried to lighten some of the dishes, by
adding more vegetables of differing textures, foraged herbs & flowers, thus reducing carb
intake & allowing our guests to feel a little more comfortable in there dining experiance.
52 North is more akin with Off The Cuff & Indian Summer in the respect that the food is
simple, self garnishing & looks more elegant, relying more on flavour, colour & texture.
Having the responsibility of three restaurants has allowed us to embrace more seasonality,
especially in The Peach Tree & Momo-No-Ki.
Taste, texture, colour & love is Our manifest
Sing Autumn & Winter from the rooftops.
No bleak mid-winter here
Not here
Thank You to All who inspired this chapter in Our History - you will not be forgotten
Chris Burt

#SeaBeets
wild salmon & nori seaweed parfait - shrimp noodle - seared diver scallops - wasabi &
beetroot dashi - caviars - locally foraged herbs & flowers

#LOVEMONKEY
confit middle farm british lop pork belly - seared diver scallops - textures of chinese sausage romonesque - scallion ash - momo-no-ki dressing

#BLAZINGSADDLES
seared local venison saddle - textures of celeriac - candy cane & sunshine beets romonesque - chipotle spiced pear - vietnamese marou chocolate - venison reduction

The Hive
sarah hamptons pablo cabrito goats curd cheese & bee pollen log - sour cherry & date syrup hastings lemon ketchup - pickled november vegetables - swifts crusty bread

The Fish, The Pig & The Pud

seared diver scallops - middle farm british lop pork belly - black pudding - pea soup - ham snow candy cane beets - radish - air dried ham

#BIRD aka Charlie Parker

pan seared local pigeon breasts - acorn pearl barley risotto - roasted balsamic onions - jerusalem
artichokes - cavello nero - leek choucroute - pigeon & burnt onion jus

RoeYourBoat
seared venison loin - beetroot picalilli - acorn roasted cauliflower - smoked maldon sea salt &
rosemary salsify - november vegetables

Chicory Dickory Dock

chicory - conferance pears - tomberries - toasted walnuts - hot date syrup - onions & bee
pollen

Ronald Raygun
local shropshire ham, balsamic onion & beetroot rilettes - beet piccalilli - burnt & balsamic
onions - swifts sourdough

Donald Wheres Your Trousers

my duck egg & shropshire hand picked chantrelle mushroom omelette - sarah hamptons
brock hall farm pablo cabrito goats cheese - locally foraged herbs

#P.I.G
sam grays middle farm british lop pork belly - whole pig sausages & chorizo crumb - apples
of sorts - radishs

Honey Bee
local four cheese, bee pollen & beetroot log - hastings lemon ketchup - liz knights hawberry
gel - textures of beets - swifts crusty bread

Pishtapple
apple & pistachio cheesecake in chocolate earth - pishtapple puree - textures of vietnamese
marou chocolate - macaroon

Beethovens 5th
beetroot crusted goats cheese - siberian fir & black cabbage pearl barley risotto - locally
foraged herb pesto

Pulling The Plough

ploughmans terrine - sticky red onion jam - tomberries - textures of local british lop pork &
celeriac - swifts sourdough

#SPAWN
confit Shaggy Burn wild salmon - smoked beetroot hollandaise - jerusalem artichokes sweet potato bark - hastings lemon ketchup

#SPORK
local ham - middle farm british lop pork belly - local black pudding - edamame smoothie bacon snow & celeriac brioche - salt baked salsify

Viet-Ran
vietnamese marou chocolate meets iranian pistachios head on

#SEEDUCKTHORN
duck - hawthorn kochujan ketchup - iberico chorizo - seasonals

KLF aka Ancients of Moo Moo

togarashi beef - ginger & chilli shitakke - soman - wasabi dashi

Red Dragon
crispy chilli miso crusted wild salmon - noodle salad - wasabi guacamole - sriracha

#GREENZEBRA
confit bream - beetroot & green zebra heritage tomato butternesca - romonesque

Morrocastrone
ras-el hanout spiced chickpea & fennel broth - date syrup - rose petals - home dried fruit flatbread

Whos Coat Is this Jacket

jacket potato soup - black pudding crumbs - cavello nero - radish

#NASIRJONES
crispy chilli salt chicken - 3 noodle salad - kochujang ketchup

#SoFISHticated
confit cod - spiced beet puree - chorizo - butternut - grelot

#AlanPartridge
partridge & black pudding meatloaf - beets - pickled walnuts - quince - balsamic onions

Hamdan & Hymar

yemeni spiced heritage tomato & feta salad - pistachio - pommegranate molasses

Roulette
gorgonzola & sun blushed tomato boule - pistachios - beet gel - brioche crumb - rob swifts
crusty sourdough

#thewabbitkickedthebucket
butter confit rabbit - peas - winter roots - walnuts

C.H.B
sam grays middle farm British lop pork boulette in chinese sausage crumb - sichuan pepper
salt baked salsify - olive leaves from our rooftop garden

#Alliums
leek & tarragon veloute - confit leek & salt baked celeriac - British lop Maynards bacon crumb
- crispy tarragon

Sleeping Peasants
Sarah Hamptons brock hall farm pablo cabrito goats cheese & satsuma salad - confit celeriac
- sour cherry beets - brazil nut crumb

#Movember
textures of november vegetables - pumpkin shake - carrots - onions - butternut romonesque - salsify logs - brussel leaves - celeriac

Smashing Pumpkins
pumpkin veloute - november vegetables - bacon brioche powder

MooMoo
52c great berwick organics longhorn topside of beef - celeriac remoularde - rob swifts
brioche

The Vulture
stone roasted guinea fowl - beets - celeriac - carrots - onions

Oxy-Moron
great berwick organics longhorn ox cheek, horseradish & confit celeriac rillettes - root
textures - birch sap gel - truffled brioche crumb

Gazpacho
golden beet & acorn gazpacho - truffled crumb - liams dehydrated pumpkin chips

#FirCoatNoKnickers
stove charred pumpkin shard - siberian fir & black onion labneh - burning fir - black onion
crumb

Animal Farm aka Napoleon & Snowball

for when you just have to share - sam grays middle farm British lop piggy bits with apple
carpaccio & kochujang ketchup - pork belly rillette boulettes with beet gel & butternut paper
mache - cracklings & plenty of apple textures

#Truffles
jacket sweet potato veloute - truffle crumb - winter vegetables

#steak
35 day dry aged shropshire ribeye steak & chanterelle mushroom pie - skin chips - cep
powder

Tripitaka
korean BBQ pork belly - kimchi noodle salad - tempura cavello & love monkey sauce - thai
shrimp cracker nachos with crispy taiwanese chilli

#POF aka Plenty of Fish

wild salmon, atlantic cod & local black pudding mosaic - samphire textures - candy cane pea puree

The Brazilian
roquefort & balsamic onion - brazil nut crumb - parsley soil - sweet onions - acorn roasted
cauliflower

#RumpyPumpy
pan seared shropshire rump - parsley horseradish - winter roots - carrot paper mache

Exodus
shwarma spiced & blackend aubergine - fragrant palestitian couscous - shropshire honey &
rose petals - pine nuts

BigWig
butter roasted rabbit saddle - parsley crumb - rabbit jus - november vegetables