Bombass on the Menu for Sustainable Restaurant Group
Lussmanns Sustainable Kitchen, winner of the nation’s Best Restaurant Group award in Marie Claire magazine’s 2022 sustainability awards, features Hertfordshire’s first ‘Bombass’ on its Christmas Menu this year.
The Bombass, originally a Catalan delicacy, has been adapated by Lussmanns’ head chef Nick McGeowan and reinvented as a starter dish, Harpenden Bombass: a croquette of organic mutton, with mash potato, alioli and brava sauce.
The Harpenden Bombass is the debut dish from a collaboration between Lussmanns and Hammonds End Farm, a local ground-breaking organic family farm which has been run by the Roberts family for three generations, and which is committed to the highest levels of welfare for its animals.
Andrei Lussmann, founder and director, says: ‘I am excited about our new working partnership with the Hertfordshire farm, Hammonds End, of which I am a huge admirer. The Harpenden Bombass is a delicious new dish developed by my chefs and perfect for those winter months.
‘Hammonds End farm places the welfare of its animals at the top of its priorities which is very important to Lussmanns. This partnership also means zero food miles too, which also perfectly aligns with our sustainable ethos and practices.’