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Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.
Warming celeriac soup served with deep-fried crab and sweetcorn beignets, garnished with watercress and apple.
Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
A vibrant, simple, and nutritious pea soup blended with cream and topped with shredded ham hock and fresh watercress.
Asian-style roasted pork loin featuring a vibrant watercress and panko crust, served with quick-pickled turnip, cucumber, and radish salad.
Pan-fried pigeon breasts served on grilled baguette with caramelised pears, crispy bacon lardons, and fresh watercress.