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

(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

‘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

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

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

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