Salads

Salads are a crucial part of a menu whether they are a simple side dish or a more complex starter featuring a seasonal ingredient. Our menu at the Oyster & Chop House may seem a bit masculine on the surface, but within we balance it up with some lighter options, according to what’s in season.

A salad should always be very fresh and full of flavour. A good combination of just a few, flavourful leaves really does set aside a first-rate salad from a bog-standard one based on boring supermarket packs of ready-washed salad leaves. I keep a nice selection of leaves growing in the garden, such as buckler leaf or silver sorrel, parcel (leaf celery), parsley, rocket, purslane and land cress, and I encourage edible weeds like bittercress and chickweed to grow, instead of tossing them into the compost bin or spraying weedkiller on them.