The Working Lunch, 24th April

Simple green salad with cucumber, shallots and herbs.
Country terrine of chicken livers and pork, spring leaves.
Velouté of new season garlic, fresh ricotta cheese dumpling.
Goosnargh duck leg, cauliflower and buckwheat, freekeh wheat with pink grapefruit.
Fillet of Cornish cod, spiced carrots and ginger, toasted quinoa.
Baked cooked aubergine Iranian style, herb salad, fermented whey.
Caramelised apple, soft meringue ‘floating island’.
Today’s cheese – Morbier.
Coffee, cannelé and chocolate.