Snacks
- Parmesan & Mushroom Macaron
- Black Truffle Panisse, Truffle Emulsion & Pickled Walnut
- Soused Mackerel, Saffron Aioli & Sourdough
Sharing Snack
- King Oyster Mushrooms, Chicken Butter Sauce, Fried Egg & Truffle
Starters
- Celeriac Risotto, Black Winter Truffle, Ramson, Caper & Almond
- Chalk Stream Trout, Smoked Crème Fraîche, Exmoor Caviar, Roe & Radish
- Portland Hogget Raviolo, Cured Heart, Gem Lettuce & Parmesan
Main Courses
- Potato & Maida Vale Terrine, Seaweed Sabayon, Fermented Turnip, Onion & Egg Yolk
- Cornish Pollack, Caramelised Cauliflower, Cashew Squid, Bouillabaisse & Pear
- Stuffed Quail, Jerusalem Artichoke, Pancetta, Black Garlic & Sauce Bordelaise
Desserts
- Yuzu Curd, Burnt Pear, Meringue, Black Sesame & Yoghurt
- London Honey Cake, Rhubarb, Lavender & Vanilla
Side Dishes
- Cornish Mids & Warm Tartar Sauce
- Beef Fat Heritage Carrots, Puffed Rice & Chervil
Snacks, First Course
- Crispy Chicken Skins, Liver Parfait, Candied Walnuts & Muscat Grapes
- Kohlrabi Parcels With Mackerel & Oyster Emulsion
- Spring Vegetable Cracker, Cream Of Egg & Dartmoor Flowers
- Wye Valley Asparagus, Morels, Pheasant Egg Yolk & Nettle Sauce
- Tartare Of Dartmoor Goat, Anchovy, Pangrattato, Lemon & Sorrel
- Hand-Dived Scallops, Cucumber, Burnt Chive & Buttermilk
Side
- The Husbandry School Salad
Tasting Menu
- Miso-Glazed Aubergine, Sesame & Pickled Radish
- Buckwheat Galette
- Isle Of Mull Scallop
- Cornish Pollack
- Honey-Glazed Sladesdown Duck
- Wild Strawberries
Shacks, First Course, Main Course, Side
- Crispy Chicken Skins, Liver Parfait, Candied Walnuts & Pickled Grapes
- Lincolnshire Eel, Kohlrabi & Horseradish
- Roasted White Beetroot, Preserved Lemon, Hazelnuts & Hurdlebrook Crème Fraîche
- Salsify, Pork Jowl, Confit Egg-Yolk & 18-Month Aged Comté
- Cauliflower Panna Cotta, Sea Bass Tartare & Pear
- Mushrooms, Blue Potatoes, Cereals & Beer Sabayon
- Cornish Cod, Oca De Peru & Brown Butter Sauce
Main Course, Side
- Mushrooms, Blue Potatoes, Cereals & Beer Sabayon
- Ardgay Venison, Alliums & Pickled Mustard Seeds
- Cornish Turbot, Oca De Peru & Brown Butter Sauce
- Dartmoor Organic Salad, Kohlrabi, Squash & Pear
Lunch Tasting Menu
- Crispy Chicken Skins, Liver Parfait & Candied Walnuts
- Line-Caught Sea Bass, Smoked Cream, Leeks & Cobnuts
- Summer Beans, Pickled Cucumber & Lovage
- Yorkshire Pig, Kalibos Cabbage & Plum
- Wild Strawberries, Marigold, Basil & Roasted White Chocolate
Others
- Burnt Leek
- Isle Of Mull Scallop
- Devonshire Duck Breast
- Burnt Cheesecake
- Violet Artichokes
- Cornish Hake
- Shetland Hogget
- Welcome Snacks
- Celeriac Risotto
- Chalk Stream Trout
- Cornish Pollack
- Hereford Beef
- Yuzu Curd
- The Husbandry School Tomatoes
- Orkney Scallop
- Gigha Halibut
- Fallow Venison
- Fig Leaf Custard Tart
- Portland Hogget
- Gorgonzola Naturale
- Essex Tomatoes
- Somerset Saxon Chicken
- Portland Hogget, Confit Shoulder
- Dark Chocolate Tart
- Winter Tomato Tart
- Cornish Sea Bass
- Swaledale Lamb
- Aberdeen Angus Beef
- Yorkshire Rhubarb
- Calabrian Black Pig Sausage
- Crispy Chicken Skins, Liver Parfait & Candied Walnuts
- Morecambe Bay Oyster, Lovage, Rhubarb Mignonette
- Steamed Cornish Squid Buns
- Bone Marrow With English Snails, Wild Garlic & Mustard
- Hay Smoked Duck Egg, Lea Valley Asparagus & Dill
- Cornish Mackerel, White Asparagus & Herb Buttermilk
- Oxfordshire Crayfish, New Season Tomatoes, Basil & Verbena
- London Burrata, Saltbaked White Beetroot, Peaches & Elderflower
- Stuffed Hampshire Rabbit, Grilled Lettuce & Riesling
- Ricotta Agnolotti, Preserved Lemon, Peas & Mint
- St Bride's Chicken, Morels, Baby Leeks, Madeira Sabayon
- Cornish Turbot, Mussels, Broadbeans & Lemon Balm
- Whole Ashburton Duck Glazed With Mead, Duck Pithivier & Salad
