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

Time: 2 minutes Equipment: small mixing bowl Allergens: Gluten (GF version available on request), Sulphur dioxide Read More
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Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

Aubergine marinated for 12 hours in Harissa and then grilled. Sunflower seed "butter", salsa verde and hazelnut dukkah. This is one of my signature dishes…
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Side: Heritage Tomato, onion and anchovy salad, lemon dressing

Heritage british tomatoes, served with a simple lemon vinaigrette and anchovies. Time: 2 minutes Equipment: n/a Allergens: Fish, sulphur dioxide Read More
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Side: Wild rocket and shaved hard British goat’s cheese

Peppery wild rocket with shaved British hard goats cheese and a light vinaigrette. Time: 2 minutes Equipment: n/a Allergens: Goat’s milk, milk Read…
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Dessert: Elderflower and gooseberry fool, Oat crumble

An elderflower cream swirled through a semi set gooseberry jelly topped with a vanilla oat crumble Time: 2 minutes Equipment: n/a Allergens: Milk Read More