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
RECOGNITION OF EXCELLENCE