Mezcal cured trout, apple and fennel remoulade

Burrata, courgette and herb salsa, hazelnuts

Chicken liver pate with port jelly and pickled onions

Shortrib of beef, celeriac puree, Jerusalem artichoke crisps

Slow roast trout, sea vegetables, confit lemon, hollandaise

Rump of lamb, pulled lamb, cavolo nero, butternut squash, baby onions

Dark chocolate pot, rum cherry glaze, fresh cherries

Pear and walnut tart with orange Fior di Latte ice cream

Lemon and passion fruit tart with redcurrants