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Aubergine croquettes, Za’atar yoghurt, onion salt. 

Lewis de Haas

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Charred sardine • Pickled mooli • Japanese mayo • Fermented gooseberry

Luke Reynolds

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Whole bream for two to share, canoe prepped, brined and cooked En papillote. Served with a warm mussel tartare sauce and sea vegetables 

David Hall

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Ham, wholegrain and blackpudding terrine with pickled and braised shallots

Mark Coulton

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Lobster bisque and marmite glaze monkfish with smoked butter sauce and beetroot.

Alin Tise

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Partridge breast , leg and cured smoked heart with Jerusalem artichoke pure and Madeira cream jus. Still in progress

Alin Tise

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Saddle and belly of lamb with aliums vegetables.

Alin Tise

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Crispy Pittormie Pullet Egg, Peas, Hendersons Pancetta

Rory Lovie

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70% Dark Chocolate Truffle Cake, #LeadkettyFarm Raspberries, Smoked #Vanillaism Cream!

Rory Lovie

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Corned Beef Hash with a Soft Poached Egg

Kevin Kindland

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Meadowsweet syrup sponge, apricot, yoghurt sorbet, almond. 

Craig Bow

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New Zealand Lamb Cutlets 

Fawn Jones

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