Bar and restaurant group Drake & Morgan has introduced a new all-day menu for spring and summer, including salads created with Kiwi chef Peter Gordon.
Five salads have been added to the menus across the 22-strong group in London, Manchester and Edinburgh, which showcase Peter’s signature style of fusing interesting global ingredients and flavours to create inventive, colourful dishes.
Peter, who is often described as the “godfather of fusion”, drew inspiration from his own book, Savour – Salads For All Seasons.
The five salads are: baby beetroot with broad beans, goat’s curd and hazelnuts; kohlrabi with watermelon, tofu, mangetout and candied walnuts; cherry tomatoes with orange, fennel, macadamia nuts and coriander; fregola with asparagus, shiitake mushrooms and walnuts; and roast cauliflower with seeds, olives, broad beans, peas and olive tapenade.
Jillian MacLean, managing director and founder of Drake & Morgan, said: “Our aim is to constantly evolve and provide new and exciting choices for our lovely customers who are the backbone of our business. We wanted to show that salads need not be boring, and Peter’s inventive approach to food made him the perfect partner for us – it’s been a real pleasure working with him.”
Robert Mitchell, executive chef for Drake & Morgan, added: “Our new menu features healthier dishes and more vegan and vegetarian options, reflecting consumer demand and a shift to a more mindful, flexitarian way of eating. It was amazing to see how inspired our chefs were by working with Peter.”
Peter commented: “I have admired Jillian’s career over the years as she seems to know what customers really want. I’ve enjoyed being involved in the menu refresh at Drake & Morgan as it’s been fun working with the group’s executive chef, Robert Mitchell.
“We’ve created a range of salad main courses that go beyond the expected and I’m confident that even the most committed of carnivores can, and will, enjoy these.”
In addition to Peter’s salads, Drake & Morgan has introduced more vegan and vegetarian options on its all-day and breakfast menus with new dishes including: a flat mushroom burger with smoked vegan mozzarella, tomato and beetroot hummus; pearl barley risotto, watercress, asparagus and vegan pecorino; and avocado hummus on toasted gluten-free flat bread with dukkah and pomegranate.
While the new menu puts a spotlight on vegetables, there are plenty of small plates, sharing boards, burgers and mains featuring carefully sourced meat, fish and seafood.
The cocktail list has also had an extensive, botanical makeover for spring with creations by Drake & Morgan bartender Fabrizio Cioffi from The Refinery in Edinburgh in partnership with London Essence and Chris Edwards of cocktail consultancy Salts of the Earth and co-founder of London bar The Shrub & Shutter.
The list features classic and experimental cocktails characterised by the use of herbs, spices, berries and vegetables found in an English country garden. The innovative cocktails include the Yoga Mat & Cha, a mix of spit-roasted pineapple gin from the Boutique-y Gin Company with yoghurt, almond milk, honey green teak, baking soda, lemon, sage and hazelnut.
The Grassland is made with Ketel One vodka, absinthe, apple juice, lemon, Dr Adam Elmegirab’s Dandelion & Burdock Bitters, grapefruit and rosemary tonic.
An extended range of zero-proof drinks has also been introduced, many of which are “super skinny” coming in at less than 50 calories.
Another new feature for spring/summer is the introduction of two afternoon teas across the estate.