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Vietnamese scotch egg with a pea and herb salad, pickled shallots and chilli.

Benn Egan

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Confit salmon, mustard seed, Granny Smith apple, white crab and buttermilk

Adam Jones

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Chilled Cucumber Lemongrass Wild Garlic & Ginger Soup • 3 Cornered Leek Flowers • Garlic Chives • Red Shiso • White Miso & White Balsamic Pickled Cucumber Strips

Marc Sparky Davies

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Lemony Cod Sous Vide • Butter Sautéed Rainbow Chard • Mussels cooked in a Wild Garlic, Miso & Preserved Lemon Juice Broth • Red Vein Sorrel • 3 Cornered Leek Flowers

Marc Sparky Davies

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Rump of root pig lacquered in a smoked whiskey sauce with brown beans, tomato and potato

Sem Grotenhuis

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Salmon baked on the skin, with baked beets and aceto balsamic vinegar

Sem Grotenhuis

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Emmental is considered to be the greatest of cheeses, both in terms of its size and the wide range of different ways it can be enjoyed.🧀 Monts & Terroirs has a range of 4 different emmentals: the PGI Emmental Grand Cru Red Label, the Emmental Grand Pavois, the raw-milk Emmental and the organic Emmental!

camille SHARIF

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63 sous vide egg/avocado puree/white balsamic pickled radish/asparagus/wild garlic oil/salad burnet🌱

Gourmand Pierre

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2 Michelin star chef Daniel Clifford creates a hazelnut and chocolate mousse dessert

RATIONAL UK

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Do you know that Parmigiano Reggiano was first produced by monks in the Middle Ages? Driven by the quest to make a cheese that lasted a long time, they increased the wheel size and allowed it to mass dry!

Parmigiano Reggiano

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Great British Menu 2021: Everything you need to know, which chefs are competing, who are the national finalists and more

The Staff Canteen

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Chargrilled veal cutlet with white asparagus, artichokes and fried sage

Tom Fraser

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GBM: Which chefs are competing, who are the national finalists and more

GBM: North East heat

GBM: North East heat

GBM: North East heat

GBM: North East

Steve Groves appointed as the Executive Chef at Glyndebourne

'People think having three stars is glamorous, it's actually quite boring'

Vietnamese scotch egg with a pea and herb salad, pickled shallots and chilli.

Confit salmon, mustard seed, Granny Smith apple, white crab and buttermilk

Chilled Cucumber Lemongrass Wild Garlic & Ginger Soup • 3 Cornered Leek Flowers • Garlic Chives • Red Shiso • White Miso & White Balsamic Pickled Cucumber Strips

Lemony Cod Sous Vide • Butter Sautéed Rainbow Chard • Mussels cooked in a Wild Garlic, Miso & Preserved Lemon Juice Broth • Red Vein Sorrel • 3 Cornered Leek Flowers

Rump of root pig lacquered in a smoked whiskey sauce with brown beans, tomato and potato

Salmon baked on the skin, with baked beets and aceto balsamic vinegar

63 sous vide egg/avocado puree/white balsamic pickled radish/asparagus/wild garlic oil/salad burnet🌱

2 Michelin star chef Daniel Clifford creates a hazelnut and chocolate mousse dessert

Do you know that Parmigiano Reggiano was first produced by monks in the Middle Ages? Driven by the quest to make a cheese that lasted a long time, they increased the wheel size and allowed it to mass dry!

Great British Menu 2021: Everything you need to know, which chefs are competing, who are the national finalists and more

Chargrilled veal cutlet with white asparagus, artichokes and fried sage

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GBM: Which chefs are competing, who are the national finalists and more

GBM: North East heat

GBM: North East heat

GBM: North East heat

GBM: North East

Steve Groves appointed as the Executive Chef at Glyndebourne

'People think having three stars is glamorous, it's actually quite boring'

Vietnamese scotch egg with a pea and herb salad, pickled shallots and chilli.

Confit salmon, mustard seed, Granny Smith apple, white crab and buttermilk

Chilled Cucumber Lemongrass Wild Garlic & Ginger Soup • 3 Cornered Leek Flowers • Garlic Chives • Red Shiso • White Miso & White Balsamic Pickled Cucumber Strips

Lemony Cod Sous Vide • Butter Sautéed Rainbow Chard • Mussels cooked in a Wild Garlic, Miso & Preserved Lemon Juice Broth • Red Vein Sorrel • 3 Cornered Leek Flowers

Rump of root pig lacquered in a smoked whiskey sauce with brown beans, tomato and potato

Salmon baked on the skin, with baked beets and aceto balsamic vinegar

63 sous vide egg/avocado puree/white balsamic pickled radish/asparagus/wild garlic oil/salad burnet🌱

2 Michelin star chef Daniel Clifford creates a hazelnut and chocolate mousse dessert

Do you know that Parmigiano Reggiano was first produced by monks in the Middle Ages? Driven by the quest to make a cheese that lasted a long time, they increased the wheel size and allowed it to mass dry!

Great British Menu 2021: Everything you need to know, which chefs are competing, who are the national finalists and more

Chargrilled veal cutlet with white asparagus, artichokes and fried sage