News
Spring is in full swing, bringing with it a sense of new beginnings. You’ve probably already tackled your spring cleaning – so why not give your body a bit of a cleanse, too? And the best place to start is with what’s on your plate. That’s why, in the third week of April, our Gastro
On the menu, you’ll find roast pork roulade filled with traditional Easter stuffing, served with crushed potatoes and fresh spinach — a perfect Easter combination of colour and flavour. The second option offers a touch of springtime elegance: succulent chicken supreme in
There may still be six weeks to go until Easter, but for many, the celebrations begin now – Ash Wednesday marks the start of the forty-day Lenten season. In the third week of February, our Gastro Calendar invites you to try a lighter lunchtime menu. And trust