We chatted with Bristol food hero Josh Eggleton to get his top tips for elevating Christmas dinner, plus plant-based alternatives to turkey. He also talked about two beautiful dishes he has on the Christmas menu at his Michelin Star pub, The Pony and Trap. The beetroot-cured, double home-smoked salmon is mind-blowing, we ate some.
Josh talks us through his beetroot-cured, double-smoked salmon, salted beetroot, watercress and sea buckthorn.
Venison, Swede, Brussel Tops, Smoked Butter, Pear & Walnut. Learn why the Pony and Trap always have venison on the menu.
Josh’s tips for an incredible Christmas dinner.