New Classics. Marcus Wareing
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href="#ulink_a5d91ae8-dc0d-5731-86b1-0d0507e69a56">SUMMER VEGETABLE LASAGNE
ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
BRINING
MEAT BRINE
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
COQ AU VIN
CHICKEN STOCK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CHICKEN TIKKA MASALA
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK AND CHORIZO BURGERS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SAFFRON-BRAISED LAMB SHANKS
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
SALT-BAKED SHOULDER OF LAMB
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
BRESAOLA, BLUE CHEESE AND HONEY PIZZA
BEEF BOURGUIGNON
BEEF STOCK
HERB AND MOZZARELLA MEATBALL BAKE
BEEF AND ALE PIE WITH CHORIZO
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
FROM THE SEA
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK
PRAWN FRENCH TOAST
HOT SMOKING
SMOKE MIX
ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
FISH TACOS
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
FISH STOCK
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
MOULES MARINIÈRE
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
FROM THE STORECUPBOARD
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
BROWN SUGAR TART
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
FIG AND GINGER CHEESECAKE
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MINT CHOCOLATE CHIP ICE CREAM
BROWN BREAD ICE CREAM
MANGO, PASSION FRUIT AND MINT PAVLOVA
RHUBARB AND ROSE TRIFLE
RASPBERRY AND ROSE PASTRIES