Jubilee Pigeon by Daniel Ayton
Crostini of wood pigeon with new season asparagus, beetroot and feta salad
Jubilee Pigeon is a special dish to commemorate a special year. It blends a combination of traditional English flavours and ingredients, including Alan Coxon's Ale Gar which is based on a mediaeval 15th century old recipe, with the Mediterranean influence of feta. The dish is perfect for a summer get together. It has a distinctive game feel complimented by fresh seasonal vegetables and salad.