Snacks - 

 

Sheep cheese and pickled walnut doughnut

 

Parsnip cannelloni, cured trout mousse, dill, horseradish

 

 

Plates -

 

Russet potato, glazed mussels, leek and wild garlic sauce, charred leeks

 

Pork middle cut, turnip sauce, mustard greens, honey glazed pork belly, cauliflower puree

 

​

Desserts - 

 

Apple cake, hay cream,  burnt butter toffee sauce

 

Preserved elderflower mousse, toasted oat, poached rhubarb