Sample British Spring Menu

Canapés -

 

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

Ham and mustard croquette fermented apple ketchup

Sourdough crackers/ smoked trout mousse/ preserved lemon

Mackerel tartare/ apple/ lovage emulsion/rye cracker

Prawn tartlet with confit tomato and garlic, seaweed 

 

 

Starters -

 

Braised beef shin with nasturtium and onion 

Crab, pea and watercress

Sourdough crackers with mushroom, chives and creme fraiche 

Charred gem lettuce with sorrel hollandaise and anchovy 

 

 

Mains -

 

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

BBQ sea trout with confit jersey royals tender stem broccoli florets 

Pork chop with wild herb salad and charred kales

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

 

 

 

Desserts - 

 

Steamed rhubarb with elderflower sour yoghurt, oat crumble

Strawberry with woodruff cream and hay cake, woodruff oil

White chocolate set mousse accompanied with gooseberry compote