Chawanmushi with asparagus

purple sprouting broccoli and plankton

Devon crab

white asparagus, green apple, hazelnut and smoked crème chantilly

Spilman farm asparagus

brown butter and hazelnut sabayon, wild garlic and preserved lemon

Herdwick lamb

Binchotan roasted aubergine, komatsuna, yoghurt, curry oil, black garlic and jus gras

British cheese selection from Neal’s Yard

(£15 supplement)

Gariguette strawberries

coconut foam, lemon verbena

The Pass chocolate bar

passion fruit and milk ice cream

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