MEAT & FISH
FINAL MENU
Delivered on Friday 9th April and Saturday 10th April
Smoked Chicken, Wheat Berries, Chicken Wing & Wild Leeks.
Beef Fillet Wellington, Mushroom Duxelles & Pancetta
Kind Edwards, Wild Garlic & Pine Nuts Poppy Seed Roll, Butter
Orange Cheesecake & Almonds
week ten
Week Ten will be delivered on
Friday the 2nd and Saturday the 3rd of April.
Mackerel Tartare, Smoked Mackerel Pate & Treacle Muffin
Lamb Rump, Barberry Sauce & Wye Valley Asparagus
Spring Greens, Wild Garlic Jersey Royals & Sorrel
Lemon Meringue Tart
week nine
delivered on Friday 26th & Saturday 27th March
Venison & Guineafowl Terrine, Celeriac Remoulade & Fig Chutney.
Langoustine & Crab Pappardelle. Mussels & Tarragon
Beetroot, Feta & Scurvy Grass Pac Choi, Fried Rice Noodles & Chilli
Banoffee Tart.
week eight
Delivered Friday & Saturday
Cured Gurnard, Yuzu & Daikon Radish
Beef Short Rib, Alberta Potato, Spring Onions
Vermouth Braised Onions
Soda Bread, Salted Butter
Guinness Cake, Pecans, Malted Caramel
Week seven
Delivered Saturday March 13th & Sunday March 14th
House Cured Sea Trout, Pickled Cucumber, Buttermilk & Dill
Crispy Pork Belly, BBQ Pork Shoulder, Fennel & Herbs
Cavolo Nero, Orange & Chilli Charred Romanesco, Crispy Onions, Lemon & sesame.
Rhubarb & Chocolate Delice, Rhubarb Compote & Custard.
week six
Curried Baked Scallop, Cauliflower, Grapefruit
Guinea fowl Ballottine, Leeks, Kallete flowers.
Linda 1974 Potatoes, Mustard & Capers Sprouts, Chestnuts, Pancetta, Nutmeg
Tarte Tatin, Apple, Calvados, Vanilla
week five
Lobster & Ginger Ravioli. Braised Beef Brisket
Spiced Lamb & Apricot Pathivier. Aubergine Puree
Chicory, Anchovy, Garlic & Parsley Purple Sprouting Broccoli, Lemon, Porcini & Pine Nuts
Vanilla Custard Tart, Poached Pear
WEEK 4
Breaded Scottish Lamb, Kohlrabi, Meat Radish & Wild Garlic
Steamed Cod, Coco Beans ,Fennel and Pepper Dulse
Heritage Carrots, Goats Curd, Brown Butter Crumb Bulgur, Parsley, Pomegranate & Shallots.
Layered Coffee & Cardamom Brownie, Chocolate Sauce.
VALENTINES
Lobster Tail, Bisque, Jerusalem Artichoke, & Bone Marrow Tart.
Venison Loin, Pressed Carrot, Pink Peppercorn & Beetroot
Rhubarb & Lemon Meringue Tart
Pink Fir Apple Hasslebacks. Radicchio, Hazelnuts & Sherry Vinegar
week two
Oven baked Scallop. Lemongrass, Dulse and Pink Peppercorn.
Potato Gnocchi, Pumpkin & Sage.
Duck Breast, Date Purée, Caramel Shallot Braised Red Cabbage.
Ginger Cake, Pecan, Yorkshire Forced Rhubarb, Caramel Sauce.
WEEK ONE
Hand Picked Crab Claw, Fermented Meat Radish, Apple
Wild Mushroom Ravioli, Chicken Wing, Mushroom Ragu, Perigord Truffle
Lamb Shank, Parsley and Aleppo Chilli, Pink Fir Potato, Gremolata, Broccoli, Ginger, Chilli, Palm
Chocolate & Sea Buckthorn Délice, Kaffir Lime Anglaise