Crumbs Magazine: A life a quack tic – a duck recipe from Butchers Arms’ chef George Zakar

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An article from this month’s Crumbs magazine featuring The Butchers Arms chef George Zakar. Click to view full size


Check out our new April specials in our menuĀ 

Tagliatelle Pasta in a Creamy Parmesan Sauce

Served with sliced mushroom, parma ham, chicken and pistachio nuts.

Lamb Burger

Butchers Arms April burger, lamb patty on a bed of baby leaves, topped with tomato, tzatziki, orange and mint chilli sauce, pickled cucumber and finished with an onion ring served in a hobbs house burger bun accompanied with a side of fries and Butchers Arms slaw.