Five spice tuna and wasabi on pressed buckwheat noodle cake
Baby potatoes with crème fraiche, caviar and chives
Spinach, Cheddar and apple pancakes
Roast thyme, lemon chicken and spring onion croustade
Rope grown baby scallop ceviche served in the shell with parsley and lemon oil
Mini yellow fin tuna pitta, Romesco and wild rocket
Smoked chicken and nashi pear rice paper rolls
Shitake mushroom, baby onion tortilla
Confit salmon with shredded fennel and preserved baby lemons
Braised salt beef, broad beans, char-grilled artichokes, Dijon dressing
Pickled baby tomatoes, torn organic ricotta and sour bread crisps
Lamb cutlets, new potatoes, feta dressing
Crispy mackerel with green beans, piccalilli and fried shallots
Cider braised ham hock, pickled cauliflower, stilton and flat parsley
Char-grilled asparagus with honey glazed goats cheese and toasted hazel nuts
Raw vegetable carpaccio, pecorino, wild flowers
Severn and Wye smoked salmon with cucumber and cream cheese cannelloni, pink grapefruit and dill oil
Classic roast free range chicken with bread sauce, crushed new and buttered greens
Caramelised halibut, girolles, tomato and herb beurre-blanc
Corn cobs cooked in the husk with flavoured butters
Beetroot and Sister Sarah focaccia
Ribeye, rosemary sea salt baked new potatoes, saffron aioli and baby watercress
Tuna with broccoli and orange segments
Roast courgette and ricotta strudel, nettle pesto
Summer berries and soft whipped cream
Strawberry trifle with pistachio custard and almond crackle
