This four course menu takes inspiration from great British ingredients using modern restaurant techniques to bring out the best of them.
tapas
Heritage potato, Cornish prawns, squid ink taramasalata and basil
starter
Asparagus, duck egg yolk, air dried beef, chive oil
main
Scottish lamb, black garlic, radish, watercress, hay smoked carrot
dessert
Salted caramel, chocolate and peanut tart, wild honey cream