vegetarian
FINAL MENU
Delivered on Friday 9th April and Saturday 10th April
Gnocchi, Nettles & Radish
Salt Baked Kohlrabi, Sprouting Cauliflower & Wild Leeks.
King Edwards, Wild Garlic & Pine Nuts Poppy Seed Roll & Butter
week ten
Week Ten will be delivered
on Friday the 2nd and Saturday the 3rd of April
Wye Valley Asparagus, Sauce Gribiche
Spelt Risotto, Wild Leeks
Spring Greens & Wild Garlic Jersey Royals & Sorrel
Lemon Meringue Tart
week nine
Delivered Friday 26th & Saturday 27th
Wild Mushroom Pappardelle, Tarragon
Beetroot, Feta & Scurvy Grass Pac Choi, Fried Rice Noodles & Chilli
Heritage Carrots, Hummus & Carrot-top pesto
Banoffee Tart.
week eight
Delivered Friday 19th & Saturday 20th
Baby Cauliflower, Alexander Stalks & Leafs
Buttered Hispi, Alberta Potatoes, Spring Onions & Chives
Vermouth Braised Onions
Soda Bread & Salted Butter
Guinness Cake, Pecans & Malted Caramel.
WEEK SEVEN
Glazed Aubergines, Mint & Chilli
Courgettes, Pinto Beans & Dill
Cavolo Nero, Orange & Chilli Charred Romanesco, Crispy Onions, Lemon & sesame.
Rhubarb & Chocolate Delice, Rhubarb Compote & Custard.
Week six
Vegetable Potage, Poached Duck Egg
Gnocchi, Jerusalem Artichokes, Aged Scottish Gouda.
Linda 1974 Potatoes, Mustard & Capers Sprouts, Chestnuts, Nutmeg
Tarte Tatin, Apple, Calvados, Vanilla
week five
Kale & Ricotta Tortellini, Kale Florettes & Wild Leeks
Spiced Chickpea, Spinach & Apricot Pathivier. Aubergine Pureé
Vanilla Custard Tart, Poached Pear
Chicory, Anchovy, Garlic & Parsley Purple Sprouting Broccoli, Lemon, Porcini & Pine Nuts
week four
Salt Baked Baby Beetroots, Cultured Yoghurt, Brazil Nuts & Parsley
Chickpea Panisse, Courgette & Dill Compote, Rainbow Chard & Sumac
Heritage Carrots, Goats Curd, Brown Butter Crumb Bulgur, Parsley, Pomegranate & Shallots.
Layered Coffee & Cardamom Brownie, Chocolate Sauce.
valentines
Crumpet, Aubergine Caviar, Poached Duck Egg, Cured Duck Egg, Aonori.
Wild Mushroom & Perigord Raviolo, Salt baked Celeriac & Wild Garlic Veloute
Rhubarb & Lemon Meringue Tart
Hasselback Pink Fir Apple Potato Radicchio, Hazelnuts, Sherry Vinegar
week two
Grilled green onions, Romesco sauce & Puffed wild rice.
Root Vegetable tart with braised red Cabbage
Potato gnocchi, Pumkin & Sage
Ginger cake, Pecans, Yorkshire rhubarb and Caramel Sauce.
Week one
Jerusalem Artichoke, Goats Curds, Hazelnuts
Wild Mushroom & Perigord Truffle Ravioli, Mushroom Ragu, Chestnuts
Beetroot & Kimchi Pie, Pink Fir Potato, Gremolata, Broccoli, Ginger, Chilli, Palm
Chocolate & Sea Buckthorn Délice, Kaffir Lime Anglaise