300g Pearl Barley
160g Butternut squash
6g Sage chopped
4 tbsp. Honey
1ltr Vegetable stock
5g Thyme
5 cloves Garlic
80g Banana shallots
40g Parmesan shavings
6 Fried sage leaves
25ml Olive oil


As part of our corporate responsibility we wanted to introduce more plant based foods to our menus. We came up with the concept of pearl barley risotto which along with being extremely resourceful and sustainable shows delicious food can be achieved by removing meats from dishes.


Toast the barley in a pre-heated oven at 180C for approx. 8/10 mins. In a pan sweat off the diced shallots and 1 clove of garlic for 5 mins until soft. Add the barley then the vegetable stock a ladle at a time and cook out on a low heat for approx. 15minutes. Keep adding the stock until the barley is al dente. You may not need all of the stock.

Separately peel and dice the squash into 2cm cubes, place on an oven tray with 2 cloves of chopped garlic, 2g thyme, pinch of salt and the oil then roast for around 10 mins at 180C until nearly cooked then add the honey and cook for a further 5 -8min when the honey starts to caramelize take the squash out .

To serve, add the chopped sage, parmesan shavings to the barley risotto and season. Fold half of the squash through place in the bowl and dress with more squash, fried sage and some of the squash honey roasting juices.



Features more veg
Features more veg