Liam Nichols

Liam Nichols

12th June 2024
Liam Nichols


120 min

From Store at Stoke Mill seasonal menu


Components to the dish

  • A pigeon crown, roasted classically in a pan with butter and herbs.
  • Potato rosti, roasted on the plancha.
  • Celeriac puree, warmed gently in a pan.
  • Confit swede, warmed gently in a pan.
  • Braised carrot, glazed and warmed in the liquid it was cooked in, topped off with truffle.
  • Pigeon sauce, warmed in a pan.
  • Pigeon head sausage, glazed in honey and mustard.


Assembly of the dish

A large white plate is used. The pigeon gets carved under the heat lamp and
so does the sausage, both glazed in honey and mustard. Sausage is served
on a side plate.
Celeriac puree is placed on the plate, followed nay there
swede and carrot on one half of the plate. The rosti is placed to the right and
the pigeon placed on top of the rosti. Sauce to follow. Bosh!

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