Roasted peppery parsnips

Roast Parsnips have a similar relationship with our menus as Brussel sprouts; they come out once a year and are cooked as a traditional courtesy. They're not a nod to a time gone by, their sweet taste is a robust flavour to add to any meal. Our Executive Chef Paul Macnish has created a Christmas lunch menu using the finest ingredients to create the perfect festive flavours and parsnips have not been left out. He's chosen a piccolo variety, these are smaller than what you would usually expect to see. They have the same great flavour but they're on the sweeter side.


  • Piccolo Parsnips (or any variety)
  • Melted Butter
  • Salt
  • Cracked Black Pepper