Beetroot Cured Gravadlax with Dill Horseradish Soured Cream on Caraway Blini

Fenland leek, smoked bacon and rabbit rillette with Parma ham. Fennel and Heirloom beetroot slaw, devilled quail egg. Crispy confit rabbit and creamy chive truffle vinaigrette.

Golden Beetroot Baklava with Salted Caramel Pistachios

Noisettes of English lamb with pinenut gremolata

Peppered Beef Brisket on Toasted Rye with Mustard Dressing and Sweet Onion Salad

Seared Sashimi Tuna with Salsa Verdi and Pea Risotto Fritter

Suffolk ham hock rissole, black pudding, roquette and mustard crème fraiche. Soft boiled quails egg and scrumpy apple cider puree.

Waldorf Potato Salad