Matt Moran’s much-loved neighborhood restaurant CHISWICK this week introduces a new menu, with an even stronger focus on the garden, and welcomes head chef Tom Haynes.
The garden has recently been redesigned for diners to make an easier visual connection between what is grown and what is on their plate, with the menu now including a map of the garden and details on what is grown where.
Moran said: “When we opened CHISWICK almost five years ago, it was unashamedly all about the garden. With the redesign of the menu and garden, and Tom’s youthful energy, we really feel like CHISWICK is better than ever. We’ve been lucky to have such an amazing, loyal clientele, and we feel now is the right time to mix things up, but still remain true to what we set out to do originally.”
The new CHISWICK menu has been completely re-energised with every dish including an element of the garden. Haynes’ first menu, highlights the last of the winter crop and incoming spring produce in dishes such as; roasted baby corn, dill and pine nuts; smoked duck, artichokes and mandarin; Saikou salmon with miso, radish and daikon; and grilled sirloin, shaved Brussels sprouts, apples and spelt berries.