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The Kitchen


Wye Valley Asparagus & Prosciutto Bruschetta, Pheasant Egg & Single Gloucester Fondue

1. For the fondue, in a pan, mix white wine, vegetable stock, double cream, garlic and thyme. Simmer for about 2 minutes.

2. Using a whisk, add grated Gloucester cheese.  Separately, mix together the corn flour and water. When the cheese is completely incorporated, slowly add corn flour and water mixture whilst whisking. Once thickened, pass through a sieve and remove from heat. Cover it with cling film and leave in a warm place.

3. Asparagus is only in season for a couple of months so take full advantage of this time of year. We think Wye Valley Asparagus is the best you can get, so if you are nearby, try and get your hands on some! Using a knife, cut the ears from the asparagus. Cut the woody end away and blanche for one minute in salted, boiling water. Refresh in ice cold water.

4. Oil and season the asparagus and grill on both sides using a skillet or grill. Enough to give them a charred flavour, but still keep their lovely green colour!

5. Rub a slice of sourdough with oil and season. Using a skillet or grill, char the bread on both sides.

6. You can either fry or poach your pheasant eggs. Poach for 2 minutes in simmering water with a splash of white wine vinegar.

7. To serve, place the asparagus on to the grilled sourdough. Arrange prosciutto on top with your pheasant egg. Spoon over the fondue and garnish with some dressed salad leaves.


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  • 25ml Double cream
  • 35ml White wine
  • 55ml Vegetable stock
  • 1/2 Garlic clove, chopped
  • 1 Sprig of thyme
  • 140g Single Gloucester, grated
  • 5g Cornflour
  • 2 Dessert spoons of water
  • 8 Spears Wye Valley Asparagus
  • 2 Slices good quality prosciutto
  • 2 Slices good quality sour dough
  • 2 Pheasant eggs
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