Mushrooms on toast!
It’s mushroom season, so let’s celebrate it properly — wild mushrooms sautéed with garlic and silky cream on toasted sourdough.
Paired with a bowl of crispy sprouts with bacon lardons and chestnuts because, quite frankly, it’s December and everything deserves a sprout attached.
However you lunch with us this festive season, do it in style — alongside a glass of Hattingley Valley Classic Reserve, bursting with green apple notes and a rich, toasty finish.
Friday perfection at The Great Western.
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