Sage-Roast Rievaulx Red-Legged Partridge with Kiln-Smoked Yoadwath Mill Ham, Creamed Celeriac, Sloe Gin Juices and Buttered Baby Beets

THIS DISH IS A BIT OF A POSH ONE WITH ITS LOVELY SUAVE COLOURS AND FLAVOUR COMBINATIONS. WE USE THE BOOZY BERRIES, FROM THE MANUFACTURE OF OUR HOMEMADE SLOE GIN, AND SLIVERS OF ANDY STEWART’S LOCALLY-SMOKED HAM, A PURÉE OF OUR NUTTY CELERIAC, AND GLISTENING PURPLE BABY BEETS DOTTED AROUND THE PLATE – THE COLOURS ARE NEARLY AS DELICIOUS AS THE DISH ITSELF!