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| amuse bouche |
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| cream of parsnip soup with roasted cep, parsley oil and russet apple |
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| ravioli of lake district beef shin, with smoked beetroot and crème fraîche |
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| cured sea trout, compressed cucumber, rye bread, whipped yoghurt butter |
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| crispy cauliflower, macaroni, gruyère custard and pink lincolnshire onions |
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| poached breast of guinea fowl, honey and truffle bouillon, herb dumplings paysanne vegetables |
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| pre-dessert |
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| vanilla pannacotta with stem ginger and yorkshire rhubarb |
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| petits four |
