Eat it Raw

Langoustine with Tabasco & pickled shallot

Where it all began

Rosemary smoked pigeon, red pepper, green peppercorn

Asian influences

Kimchi sponge, peanut coconut milk, teriyaki dressing

Box Deny

Cod confit, parsley and potato

Explosion of flavour

Ravioli of Carbonara


Smoked pork rib, pistachio, barbecue sauce

Stating the obvious

Venison, red cabbage, aigre-doux


(£15 supplement)

White lines

Lime curd ice cream, coconut, kaffir sherbet


Tropical jelly, mandarin aero, yuzu ice cream

Palette des peintres

Edible paints

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