First

cod (kelp cured & steamed)

seaweed quaver ~ ‘two roe’ beurre blanc

raw bass

sand shrimp slaw ~ finger lime

crapaudine beetroot

pomme anna ~ aged oscietra caviar (n25)

“today’s scone”

Second

organic goose liver

carrot ketchup ~ smoked eel

smoked haddock

‘quiche lorraine’

red onion fondant (miso tart tatin)

salt baked celeriac ~ goats curd

Third

chicken ‘tournedos rossini’

cabbage ~ roast chicken sauce

fillet of beef (aged fat ~ raw ~ caramelised)

carrot over embers ~ bacon bearnaise (for two)

wild turbot (cornish waters)

pearl barley persillade ~ padstow crab stick

black winter truffle

english morels ~ polenta agnolotti

Fourth

“yesterday’s scone”

cheese (two hoots farm)

barkham blue ~ apple pie

yorkshire rhubarb tart

whipped mascarpone ~ blood orange

chocolate (tulakalum 75% grand cru)

silcillian pistachio sponge ~ caramac sauce

a fairground tale (for two)

“ainsworth and son est 1947” (£10 per person supplement)

for lunch

4 courses for £75

for dinner

4 courses for £85