Plating Suggestions & Recipe Cards

Freshly Baked Parkerhouse Rolls, Caramelised Roscoff Onion Butter, Burnt Onion Ash

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Crispy Chicken Skin, Rosemary Infused Mascarpone, Bacon Jam

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Butternut Squash Veloute, Honey Roasted Butternut, Candied Pumpkin Seeds and Togarashi
 
Juniper Smoked Salmon, Ginger Emulsion and Shimeji Mushrooms, Breakfast Radish and Seaweed Salad 
Hand Dived Isle of Mull Scallops, Hazelnut and Herb Butter, Fennel and Blood Orange Salad
Jerusalem Artichoke Ravioli with 36 Month Aged Parmesan and Coffee Sauce,Shaved Mushrooms, Crisp Artichoke Skins and Truffle
Cornish Brill and Wild Garlic en papillote, Confit Potatoes, Leeks and Pickled Cornish Mussels
Keens Cheddar, Spiced Bramley Apple and Raisin Chutney, Black Walnut Ketchup and Caraway Crackers
Vanilla and Woodruff Panna Cotta, Yorkshire Rhubarb, Black Pepper Meringue, Extra Virgin Olive Oil and Oxalis
Canelé; Classic Baked Custard Infused with Tahitian Vanilla and Dark Rum
Kitchen Table White Chocolate and Tahitian Vanilla Fudge
50g Exmoor Caviar, Waffles, Creme Fraîche and Maple Syrup with White Alba Truffles
50-day Aged Hereford Sirloin, Smoked Bone Marrow Vinaigrette, Onion Relish and Black Garlic Ketchup
Grilled Cornish Lobster, New Season Carrots, Yuzu Gel. Tarragon Oil and Apple Marigold