Sample British Spring Menu

Canapés -

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Potato dumpling, black garlic emulsion and sheep’s cheese​

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Ham and mustard croquette,

fermented apple ketchup

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Sourdough crackers, smoked trout mousse and

preserved lemon

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Mackerel tartare, apple, lovage emulsion and rye cracker

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Prawn tartlet with confit tomato and garlic, seaweed 

 

 

Starters -

 

Braised beef shin, nasturtium and onion 

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Crab, pea and watercress

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Charred gem lettuce, sorrel hollandaise and anchovy 

 

 

Mains -

 

Lamb rump steak, asparagus, burned chive and spinach cooked in rosemary butter with asparagus sauce 

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BBQ sea trout, confit jersey royals, tender stem broccoli florets

 

Pork chop with, herb salad and charred kales

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Grilled spring onions and cabbage, cheese crisps, pickled onion and potato puree

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Desserts - 

 

Steamed rhubarb, elderflower sour yoghurt and oat crumble

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Strawberry, woodruff cream, hay cake and woodruff oil

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White chocolate set mousse, gooseberry compote