_The lovely Neil and Chris kicked off March in Newport with a stunning three courser. We started with scallops served on black pudding a l'orange with a tarragon butter sauce. The main course consisted of the most amazing slow cooked fillet of Welsh beef (it melted on the tongue like butter!) served with seasonal vegetables in a horseradish emulsion, rounding the dish off with chicken and shallot tortellini, onion ice cream and a shallot purée. Desert was a maple syrup and pecan rice pudding with salted caramalised pecans, lime ice cream with a lime tuile.
