So March is on the way and we are starting to get the menu together so this is some of the dishes you can expect to see….
mixed seeded loaf with fermented butter
Jerusalem artichoke & Malt,
Veal tongue, burnt onion and anchovy,
Bancaster mussels, apple & Cucumber
Salsify, caper & Nasturtium
Leek, smoked hens egg, wild garlic & morel mushroom
Scallop, yuzu & sea fennel
King Edward & Parsley soup with Snail toast
Pork belly, scotch egg & line caught turbot
Lord of the hundred, pear and dandelion leaf
We still got some work to do so keep an eye out for updates. We are lucky enough to have secured Lavinton Lamb for April so very excited about using that again.
hope to see you soon