Lunch – Friday March 29th

Chilled cucumber, yoghurt & dill soup
Corn-fed chicken & bacon open ‘club’ sandwich
Spring risotto of peas, broad beans & Essex Pecorino
Potted crayfish, pickled cucumber & rye

Buttermilk pudding, salted caramel
Prune & Armagnac parfait, boozy prunes

2 courses  – £8.50
3 courses –  £11

Risotto of broadbean, herb and pea shoots, with Essex Pecorino

About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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