Usually, The Jugged Hare is all about robust British classics served up in a gorgeous timber-lined dining room: roast beef, sticky toffee pudding, the works. But for Beaujolais Nouveau Day, chef Rafael Liuth is switching his loyalties to the other side of the Channel with a lavish five-course French menu taking inspiration from Lyons’ traditions. That means unusual offerings including pike quenelles and cervelle du canut, a cheese dish beloved of Lyonnais silk workers. Of course, the menu is paired with glasses of Beaujolais Nouveau that’ll match its generous flavours.
Dining and Cooking