Dinner – Saturday March 17th

Beetroot, pea mousse, pea-shoot, radish & pecorino salad – £6.25
Chicken liver parfait, fig relish & sourdough – £6
Smoked mackerel pate – £6.25
English charcuterie £8/14
Dorset air dried mutton
Suffolk salami
Worcestershire ham
Kentish chorizo

Grey mullet, ragu of ox-cheek, wild garlic mash – £14
Home-cured salt beef, spring vegetable broth – £12.50
Gratin of cep, king oyster and haricot – £10.50

Steamed Rhubarb pudding, clotted cream – £4.50
Buttermilk pudding, salted caramel – £4.50
British Cheeseboard – £7.50

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About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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