Hygge, that lovely Danish word, pronounced Hooghe, symbolises cosy, comfortable, relaxed, exactly what our Hygge Nights offer. Although not with Dansk Mad (Danish food), the ethos remains, Craig and his kitchen team coming up with a main course to warm the cockles of your wintery heart and stomach.
Enter the fabulous Cassoulet, a rich, slow-cooked casserole of layered white beans, Toulouse sausages, thyme, garlic and duck confit from southwest France. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. You’ll want to maybe only nibble a few olives or similar before a warming, filling cassoulet.
The two-course menu does of course go down the must-have pud with Warm Chocolate Brownie with Baileys Ice Cream. Really, all you need after this lovely meal is to cosy up to your home fire and dream of the next Hygge Winter Night on 21 March. Of course, all the other menus are offered the rest of the week if you can’t make a cosy night to remember.