‘It is the month of June, The month of leaves and roses when pleasant sights salute the eyes, And pleasant scents the noses.’
I love this quote by Nathanial Parker Willis the only amendment I would make is June is also the month when pleasant tastes excite the mouth.
There is something about June that always makes me feel Quintessentially British, thoughts of picnics, outside suppers, and chilled wine are all simple pleasures of summer.
Such a rewarding time of the year, not only for gardeners but lovers of good food. Fruits labor from earlier on in the year and the first spring-sown veg are ready to harvest (I know I’m excited) even if I will be eating land cress every day and in every meal.
So let's honour the season…. and what better way than with my exciting new June menu…. With Strawberry and champagne Jelly, this fresh twist and classic combination will certainly bring joy to your summer evening.
June is the month to eat fresh and local food which has ripened in the summer sunshine (well some of the sunshine, mostly rain) but I’m sure it has done the garden some good. So with that in mind, I wanted to mention how exciting it is to eat out and eat local with family friends.
When Boris announced the government's road map I couldn’t wait to enjoy some of my favourite cuisine in cafes and restaurants I love, at a time when I know it has been so hard for so many businesses to survive.
So now is the time to show your support.
I know not everyone is able, or ready to dine out. So want to let you know we are still here to help you enjoy exquisite dining at home and let you all know how grateful I have been for your continuing support over lockdown.
Unfortunately, due to prior commitments, I will be unavailable between the 3rd - 6th and 24th - 27th June
Please find attached my June takeout menu, happy to take any of your favourites on request.
Check out our Instagram @outsideinncuisine
Call on 07545805297 or email outsideinncuisine@gmail.com so we can chat and create a dining experience to exceed your expectations
With Kindest regards
Philip Burgess and Andrew Honey