14/05/2026
SPANISH MYSTERY MENU 🇪🇸
This month, our Mystery Menu Night took guests on a culinary trip to beautiful Spain. The team created a 5-course menu inspired by traditional Spanish flavours, all with a little CSONS twist using ingredients from our wonderful local suppliers.
Here’s what was on the menu…
Course 1 – Gazpacho
A super chilled soup made with early season Westlands tomatoes, blended with cucumber, onion, green pepper, garlic and sherry vinegar. Finished with migas, pickled red onions and green oil.
Course 2 – Cornish hake and anchovy fritter, paso primero pickled fennel, samphire, aioli
A tapas inspired course centred around a light and fluffy fritter made with Cornish hake, anchovies, egg, garlic, parsley and potato. Topped with Paso Primero pickled fennel and finished with our house aioli and a fresh, salty burst of samphire.
Course 3 – Asparagus con morcilla, Wills salumi, marinated courgette, paprika aioli, cheese emulsion.
A take on a classic tapas dish, traditionally made with broad beans. Blanched Wye Valley asparagus fried with black pudding and fennel salumi from Shropshire Salumi, served with rich paprika aioli and a cheese emulsion made using Little Hereford cheese.
Course 4 – Chorizo stuffed pork belly, romesco, mojo verde, greens, toasted almonds, pickled raisins.
The Spanish love pork, so we stuffed pork with more pork. Rolled pork belly filled with a chorizo, onion, garlic and fennel stuffing, slow-roasted until tender and crisp. Served with red pepper and tomato romesco, bright mojo verde, seasonal greens, toasted almonds and pickled raisins.
Course 5 – Basque cheesecake, sangria syrup, orange
Basque cheesecake is one of Spain’s most iconic desserts. Cream cheese, eggs and cream baked until beautifully charred, then finished with sangria syrup. It was rich, creamy, and the perfect way to end the evening.
Our next Mystery Menu Night takes place on Thursday 4th June in Shrewsbury, Ludlow and Hereford - book your table via the link in our bio!
