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A smooth smoked mackerel and sorrel pâté served on chargrilled toast with a tangy fresh apple and dill relish.
Succulent guinea fowl breast topped with crispy brioche crumbs, served alongside tender asparagus and a rich wild sorrel sauce.
Shoulder of lamb baked in a salt-dough crust with sea lettuce butter, served alongside herb-wrapped potatoes and homemade jus.