Terrine of ham hock
chicken and apricot, pickled cauliflower, vadouvan Indian spiced emulsion, sourdough tuile, chive flowers
Gluten
Madeira compressed peach
whipped pea and mint, grapes, hot honey of Henley dressing, samphire, sorrel
Slow Braised and pressed shoulder of Lamb
minted salsa verde, Jersey Royal potatoes, Wye Valley asparagus
Celeriac ‘steak’
wild garlic emulsion, potato ‘chip’, Willys cider vinegar infused IOW tomatoes, horseradish, caper and shallot dressing
Chocolate & Caramel
chocolate mousse, chocolate ganache, Chantilly cream
Witheridge-in-Hay & Highmoor washed rind cheeses from Nettlebed Creamery
Gluten/Nuts