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curator
Slow-roasted pork belly with cider and apple sauce and creamy mash
Venison with kale, red cabbge purée, celeriac, baby beetroots, potato galette and blackberry sauce
Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
Prawns with a fresh tomato sauce, spaghetti and a langoustine shell foam
Honeycomb parfait
Trout stuffed with onions and honey
Mont Blanc
Chicken chasseur with creamy mash
Grilled mackerel with gooseberry sauce, new potatoes and salad leaves
Lincolnshire Poacher cheese and potato croquettes with tomato salad
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