Potato and nettle soup
Fresh sheeps cheese heirloom tomatoes
Simple sea salad
Potted wild Kentish rabbit, cornichon and mustard
Beetroot, anchovy, dandlion and duck egg
Potted Vension, plum chutney and toast
Roast sirloin of beef, with Yorkshire puddings and horeseradish
Slow Roast Pork belly
Simple roast breast of corn-fed chicken
Spinach and ricotta ravioli, wild garlic, asparagus, nettle and pumpkin seed pesto
Roast hake, with caper anchovy and parsley butter
Sheeps yoghurt and vanilla panacotta, apricot and lavender compote
Poached pear, lime marmalade pain perdo, cream cheese honey
Chocolate and cherry terrine
English Cheeses
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