The menu will focus on British seasonality; celebrating cauliflower, winter lamb, butternut squash, stilton and gooseberries.
appetizer
Cauliflower Cheese Macaroons
starter
Cèpes en papillote, lardons and truffle barley risotto
main
Roasted loin of lamb, boulanger potatoes, green beans, butternut squash purée and charred onion gravy
dessert
Stilton mouse and fig tart
dessert
Gooseberry Eton mess