Last month saw the launch of our new Salt-aged Duck dish, fast becoming the Becketts bestseller!

Salt-aged Duck Carrot and Nori terrine, chestnut cream, fennel pollen, spiced quinoa, sorrel, plum lavender and orange sauce.

Our Head Chef Jack sources the finest, free-range duck. Raised on the Creedy Carver Estate, Dorset, this family-run farm have a huge emphasis on bird welfare and sustainable farming. Duck is salted in our own salt & spice mix for 18 hours, after which it is washed off with white wine. Inspired by British seasonality Jack sources only the best, most local ingredients. English chestnuts are creamed, and summer-picked lavender is dried for the winter. 

From the garnishes Jack produces a carrot & cinnamon syrup which we use in one of our brand new cocktails… coming soon on our Becketts signature list!

Winter Carrot Margarita

Jose Cuervo tequila, carrot, Star Anise & cinnamon syrup, sweet vernmouth, lime juice. The perfect pair!