The hypnotic method of making our very own beetroot caviar…
Chef Jess preparing these ruby jewels for our gin & tonic cured salmon — part of our Valentine’s menu, served Saturday 14th February.
Little pearls. Big flavour.
Made with love at the GW.
❤️ All aboard for Valentine’s Day.
#ValentinesAtTheGW #ChefJess #FoodWithLove #thegreatwestern
