We have a new dish on our a la carte menu – a poached monkfish and lamb broth. This dish takes on an unusual property of being both warming and ‘fresh’, with clean flavours and a rich depth, it is finished with goji berries to give a zest to the dish. The lamb enriches the broth without overpowering the fish, and that monkfish is particularly good to use as the texture and flavour stand up to lamb.
The ‘Double Fifth Festival’ is also known by other names such as Duanwu Festival or Dragon Boat Festival, but due to the festival falling on the fifth day of the fifth month in the Chinese calendar, it has gained the popular name of ‘Double Fifth’.
There are various legends about the origins of this festival. The most familiar story is in regards to observing the death of poet Chu Yuan, who drowned on the fifth day of the fifth lunar month in 278 B.C. Dragon boat races are held on this day, symbolic of the attempt to rescue Chu Yuan.
