Sample 3 Course Menu

with white bean purée, lemon fennel salad and parsley oil – GF

with shallot purée, baby onions, blackberries, nasturtium pesto and leaves - GF

with baby beetroot salad, Stilton crumble and baby watercress – can be GF

with braised haunch croquette, celeriac carpaccio and sautéed kale with cooking juices

with silky butternut squash, baby courgettes and samphire, and a saffron cream sauce – GF

with charred alliums, marinated baby artichokes and chive yeasted dressing - Vg, V, GF

with crème fraiche ice cream, vanilla syrup and crystallised petals

with ginger nutty crumb, candied pumpkin seeds and brown bread ice cream

with sorbet, fruit leather, crisps, roasted fruits and clotted cream sponge – can be Vg, GF, DF