Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney

Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

Main Couse: Malt Braised Pig Cheeks, Grilled Courgette, Bacon Crumb, Broad Bean Puree, Treacle yoghurt

Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter

Side: Wild rocket and shaved hard British goat’s cheese

Side: Heritage Tomato, onion and anchovy salad, lemon dressing

Dessert: Strawberries and Cream Éclair, Dark Chocolate

Dessert: Elderflower and gooseberry fool, Oat crumble