The chef will typically arrive 2 hours before.
A seasonal, visually stunning and delicious menu for impressing and being impressed
Maple smoked and glazed ham hock, pea and truffle
Scottish sea trout and Cornish crab 'beetroot'
with beetroot and apple gel, avocado mousse and black olive soil
Loin of spring lamb with black garlic aioli, smoked aubergine and baby plum tomato encased in tomato and basil jelly
Served with a sharing dish of braised lamb shoulder and violet potato gratin, buttered asparagus and lamb jus
White peach and honey pannacotta, roasted flat white peach, strawberries and balsamic pearls