This is an exploration through the wild native treats of the British Isles.
A seasonal mixture of heritage grians, sustainable sea food and
Carpaccio of organic Cornish beets, Parsnip puree, braised Beetroot & heritage Carrot & crisp Parsnip ribbon
Yorkshire Feta and Truffle ravioli
finished with shaved Black Truffle
Seared wild Sea Bass on Celeriac veloute,
wild Nettle and Samphire Salsa Verde
Kent Apple Tartin with birch sap ice cream, toasted Kentish cobnut (British Hazelnut)