The chef will typically arrive 2 hours before.
Fresh, vibrant and delicious menu celebrating the very best ingredients British spring has to offer. All dishes can be amended to match any specific dietary requirements if necessary.
Chilled artichoke and fine herb veloute with lettuce, kohlrabi, avocado and roasted corn
Pesto creamed burrata with fresh, semi dried and smoked heritage tomatos, garden vegetable vinaigrette
Roasted wild Scottish salmon, sea food ravioli, spring vegetable fricasee, lobster bisque
White chocolate parfait, roasted white chocolate and pistachio crumble, macerated rhubarb, strawberry and raspberry, strawberry and champagne jelly, salted caramel