Tonic & Remedy is the new venture from Great British Menu chef Paul Welburn and Benedictine ambassador Jeremy Pascal.
Dishes include Herbal Salad with an Avocado, Pomegranate and ‘Parsley Wine’ Dressing, and Smoked Eel and Mackerel, Jelly and Seaweed Scones, which Welburn describes as having a ‘nostalgic link to the old classic dish of jellied eels, but with a modern touch’.
Welburn said of the menu: “It’s got the ingredients that are good olden remedies for diets and ailments, combined to produce a tasty dish. By no means are we preaching about healthy eating, but simply bringing back a few of the old flavours is exciting.”
Cocktails and tonics
French born Pascal has created a range of cocktails using herbal liquors.
These include Apothecary, cooked with rosemary and sweetened with homemade peach butterscotch jam, and Patience & Thyme, which uses an infusion of gin, thyme and smoked egg to create a sour flavour.
A sharing menu
The menu encourages diners to order several dishes at once to taste a selection of flavours.
Welburn said: “It’s all about a balance, it’s got the mixture of healthy and herbal items, nostalgic and original dishes, comforting and feel-good food.
“It’s not a fine dining menu, just a refined menu, we want people to enjoy and feel good from eating at Tonic and Remedy.”
All dishes will be freshly made on site using ‘small and interesting suppliers’, including Lake District Farmers, Mountain Foods and The Bread Factory.
Tonic & Remedy is opening Spring 2015 on the ground and mezzanine floors of the M by Montcalm Hotel.