Roast Monkfish, Parsnip Purée, Caramelised Garlic and Jus Gras This has been one of our most successful dishes and is probably the best seller on the menu. I got the idea from a dish Le Gavroche was doing, which we've refined over the past two years. We're getting some amazing Cornish monkfish – absolutely beautiful, pure white and the filet steak of the fish world as far as I'm concerned.
The monkfish works really well with the sweetness of parsnip and is offset perfectly by the richness of the jus gras, thickened with its own fat and seasoned with thyme.
Roasted Figs in Tobacco Syrup with Fromage Blanc Sorbet I was inspired to make this dish by a legendary fig tart Richard Corrigan used to do; I tried it when he was a guest chef at an old job and loved it. But in my version, I overdid it with the tobacco and when I put it in my mouth it was the most heinous thing I'd ever tasted. The figs were really great on their own and so was the sorbet, but put them all together and it was like a car crash in your mouth. I couldn't even bring myself to try it with less tobacco.
The Feathers, Woodstock, Oxfordshire, 01993 812291 feathers.co.uk