A table in the heart of the kitchen.
Beetroot and goats cheese ‘ravioli’, golden beetroot and horseradish; Bordeaux Blanc, Sauvignon/Semillon Chateau Des Antonins, 2014, France
Tandoori quail breast, poached leg roulade, carrot pakora, chicken and coconut sauce; Fleurie ‘Les Moriers’, Gamey, Chateau Chigard, 2014, France
Loin of Cornish lamb, roasted English sweetcorn, yellow chanterelles, thyme and potato fritter, Worcester kale; Chardonnay, Waterford Estate, 2014, South Africa
Whole roasted fillet of 28 day dry aged beef, slow cooked blade, red wine jus, smoked garlic mash and shallots; Valpolicella Ripaso, Corvina, Monte del Fra, 2014, Italy
Textures of chocolate; Cabernet Franc, Pulenta Estate, Argentina