Starters

Fine dining starter Peas: Salad, Purée, Meringue, Jelly.

Here are just a few ideas for your first course. If you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Seared chicken livers, cauliflower purée, Moscatel sherry reduction, golden raisins & capers

 

Hand dived scallops, crisp black pudding (optional), bramley apple purée, apple & chinese five spice butter

 

Tarte fine of ceps, with tarragon, white onion purée and 30 month aged parmesan (V)

 

Three tartares & toast: mackerel & kombu, scallop & cucumber, tomato & chive

 

Ravioli of sweet potato or butternut squash with sage, walnut and white truffle butter (V)

 

Ravioli of Scottish langoustine, shellfish bisque, fennel cream, carrot & leek

 

Peas: shoots, jelly, purée, meringue; baby broad bean salad, pecorino dolce

 

Mountain gorgonzola gnocchi, braised celery, crispy chestnuts, pecorino nero (V)

 

English crab millefeuille with chive and tomato velouté, & young shoots

 

“Rissoles” of braised lamb shoulder, dandelion salad, beetroot vinaigrette

 

Pan fried John Dory, braised lettuce, smoked garlic purée, smoked bacon gnocchi

 

Pressed ham hock and rabbit, lapsang souchong pickled apricots