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

Pork cheeks slow cooked in a malt braising liquor and then glazed. Grilled courgettes, broad bean puree, bacon crumb and a black treacle yoghurt. A…
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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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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