The chef will typically arrive 1.5 hours before.
The menu will focus on British seasonality; celebrating cauliflower, winter lamb, butternut squash, stilton and gooseberries.
Cauliflower Cheese Macaroons
Cèpes en papillote, lardons and truffle barley risotto
Roasted loin of lamb, boulanger potatoes, green beans, butternut squash purée and charred onion gravy
Stilton mouse and fig tart
Gooseberry Eton mess