Our team of chefs created another exciting series of multisensory events, and this one takes diners on a culinary journey through nature with an evolving seasonal menu created in partnership with local foragers, fisherman, farmers and hunters .
MENUSample menu. Dishes and ingredients evolve throughout the season to give you the best of fresh British produce Amuse bouche Marinated crayfish, seaweed salad
A taste of nature Cox apple crème, walnuts, hazelnuts, pickled wild celery & fennel, apple caviar pearls, damson, homemade curd
A taste of the earth Leek & Icelandic moss consommé, goat’s cheese, leek ash, Goldcrest, watercress oil
A taste of the sea Poached smoked haddock, sea vegetables, dulse & kelp reduction, black quinoa
A taste of the wild Wood pigeon, chocolcate & liquorice jus, mushroom & chestnut porridge, douglas fir, rowan berry, dehydrated pickled cep mushroom
Pre-dessert Kirsch & apple soaked baba, elderberry, damson, yogurt parfait
Northern Lights Dessert Milk chocolate cream, blackberry, walnut silver sand