Served at
Oak RoomA three Michelin-starred restaurant under Marco Pierre White where Jeff Galvin served as Head Chef.
A rich pâté made from duck liver, flavored with port wine and cranberries.
Rillettes is a meat spread prepared using a preservation method akin to confit. Meat is seasoned, submerged in fat, and slow-cooked for an extended period, then shredded and packed into containers, typically covered in fat. While traditionally made with goose or duck, it is now commonly prepared with pork and can also feature other meats or fish.
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A three Michelin-starred restaurant under Marco Pierre White where Jeff Galvin served as Head Chef.
Co-founder of the Galvin Restaurants group, known for French and Mediterranean fine dining.
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