The Ivy Collection has announced the launch of The Ivy Edition, a refined new menu designed to offer guests an elevated dining experience centred on exceptional produce and artful execution.
Launching on Wednesday 13th May, the menu was developed by Group Executive Chef Mark Askew. It focuses on meticulous sourcing and bold flavours, featuring exclusive partnerships with high-end producers. This includes a bespoke smoked salmon from Severn & Wye and complex, sweet notes from Black Bee Honey, which headlines the new Stracciatella starter.
The menu strikes a balance between reimagined classics and contemporary global flavours. Highlights include:
- Truffled Chicken Kiev: Enriched with wild garlic butter and served with silky mashed potato.
- Roasted Salmon Supreme: Paired with a vibrant pink peppercorn hollandaise.
- Keralan Vegetable Curry: A masterfully spiced, globally inspired plant-based option.
- Dessert Theatre: Featuring classic French Paris-Brest and the iconic Ivy Signature Chocolate Bombe.
Group Executive Chef Mark Askew commented:
“We’re not simply serving dishes; we are creating a genuine sense of occasion. When you cut into the new Truffled Chicken Kiev to reveal the rich wild garlic butter… you understand the intention behind this menu. We’ve worked closely with exceptional suppliers, allowing the quality of the ingredients to speak for itself.”
The Ivy Edition is priced at £34.95 for two courses or £41.95 for three courses, and is available daily for lunch and dinner across selected Ivy Collection restaurants.
