Risotto of Felixkirk Organic Beetroot with a Deep-Fried Blue Wensleydale Beignet, Wild Garlic Pesto

A great and very impressive starter or main course alike, as a result of the deep burgundy colour of the beetroot. We use the long “Alto” variety which is grown by Jo Campbell who provides us with spectacular fruit, vegetables and flowers from the Mount St John Estate situated above the village of Felixkirk, in the shadow of the Hambleton Hills. The Blue Wensleydale is made from milk of the Friesian herds around the market town of Hawes in the Yorkshire Dal