Pheasant, chanterelle and chestnut broth
Soft shell crab and salsify salad
Roasted squash, heritage tomatoes and blue goats cheese
Goose rillettes and cornichons
Gurnard, cockles and brown shrimp
Hay-baked salt marsh mutton and sea purslane
Duck, braised lentils and beetroot
Braised black beans, caramelised root vegetables and watercress puree
Beef fillet, jerusalem artichoke and sloeberries
Chestnut panna cotta
Chocolate and geranium pots
