This menu has been created especially for the English Spring to Summer season - carefully chosen seasonal ingredients created into an exciting menu for any occasion.
First season asparagus veloute, jersey royal mousse, potato puffs
Confit cured salmon, charred pickled cucumber, truffle miso creme friache, salmon skin crisp
Roast canon of Suffolk lamb, confit shoulder croquet, preserved lemon, courgette & Basil purée
Dark chocolate mousse, wild berry crumb, compressed strawberries, strawberry macaroon, strawberry sorbet