Starters

Turmeric Houmous with Lightly Pickled Beetroot & Spelt Flatbreads

Warm Winter Salad of Beetroot, Kale & Creamed Goats’ Cheese

Smoky Aubergine Moutabel with Yogurt Flatbreads

Brined Salmon with Creamy Dill Infused Potatoes & Lightly Pickled Cucumber

Chilled Cucumber & Crayfish Soup

Beetroot & Horseradish Cured Gravlax

Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

Whipped Chanterelle Butter