“DISHES ARE CENTRED ON SEASONAL BRITISH RECIPES AND INGREDIENTS, DRAWNG ON MARKET PRODUCE”
Ex-naval officer Darren Brown’s hand-dived scallops, day boat fish and game stalked on his local Dorset moors are transformed into a delectable range of lunchtime options found at the hot food kiosk just below Roast Restaurant. Dishes are centred on seasonal British recipes and ingredients – think venison burgers or stew with crusty bread, seared scallops with butternut squash puree, or sustainably sourced tuna and king prawn tacos and gently spiced skewers – drawing upon produce from neighbouring grocers Elsey and Bent.
Three Crown Square
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