On Monday 17th of June, The Staff Canteen held a networking lunch at josh Overington's restaurant Mýse

smoked pork shoulder and Laphroaig whisky sausage

charcoal pie filled with raw Sika deer and Exmoor smoked caviar

braised ox cheek in Yorkshire pudding batter with fermented cucumber

sourdough with jersey butter, preserved alliums and chicken drippings

hand-dived Orkney scallop cooked in its own shell with sea urchin butter

monkfish cooked over coals, Isle of Wight tomatoes and green strawberry

duck leg, sun-dried tomato and chanterelle broth

sourdough crumpet stuffed with duck liver and cured Mallard

roasted Thirkleby duck with chewy beetroot and walnut wine

candied Oakchurch raspberry

beastings pie

set buttermilk with Annabel's strawberries and barrel-aged beer jelly