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The tasting menu


Canapes (Sponsored by Shine TV)
Steve Groves; Lisa Faulkner; Druv Baker; Lee Behn
Pork crackling toffee apple, Cured salmon and cucumber “fruit pastille”, port and Spenwood pencil



Pre starter
‘Beetroot’ Simon Hulstone
Tasting of beetroot textures with elderflower curd



Starter
(sponsored by Chalk Newton rare breed pigs)
‘Pork and truffle’ Dominic Chapman; Adam Gray
Rare breed pork ‘Scotch egg’, warm tartare sauce, pea shoots.
English quail and summer truffle pie with buttered kohlrabi



Intermediate
‘Fish’ Russell Brown; Adrian Oliver; Kieran Smith
Saffron-poached tiger prawns with piquillo pepper salsa, sherry reduction, olive oil foam



Main Course
‘Lamb’ Mark Poynton; Russell Bateman
Slow cooked NZ lamb, broccoli puree, smoked garlic, Olde Yorke cheese, almonds, wild garlic jus



Pre-Dessert
‘Eggs and Soldiers’ Alex Wood; Ben Goldsmith; Darren Goodwin
Coconut white, carrot yolk, carrot juice toast



Dessert
‘Chocolate orange’ Matt Tomkinson; Mark Lloyd; Tom Kneale
Dark chocolate delice, lavender ice cream, burnt orange syrup



Cheese
Marcus Bean; Johnny Mountain
Goats cheese pannacotta & artisan cheeses; Bournes Cheshire, Stichelton, Cenarth brie. Served with quince jelly, spiced apple chutney, cheese tuilles, oatcakes and fruit crisps



Petit Fours & macaroons
Luke Mackay; Edd Kimber
Pistachio macaroons with saffron butter cream; Rosewater and raspberry macaroons; Rhubarb and hibiscus fruit pastille; Salted Dulche de Leche milk chocolate truffle