First course st @harewoodfoodanddrink: the #hiddenharewood dinner moves around the @harewoodhouse estate, here we’re in the game-keeper’s garden lodge for chef @joshwhiteheadchef starters: a great sour sourdough from @leedsbreadcoop, a mini aged & raised rabbit and pork pie (inspired both by pies made at Harewood in the 19thC, and Josh’s time with @chefcalum), artichoke and walnut purée (described as #bagnacauda ???? but hey, delicious all the same), served with #panecarasau. Washed down with a glass of GH Von Mumm 50 Degree Riesling
