Friday 8 May, 2020

Smoked and beetroot-cured Severn & Wye salmon

pickled celeriac, lemon dressing




Seared breast of corn fed chicken

truffle pomme purée, braised leek, morels, wild mushroom velouté




Chocolate and passion fruit marquise

mango gel, passion fruit caviar and clotted cream

NB: A vegetarian alternative is available on request.