The Working Lunch, 23rd February

 
Starter
Winter broth of curly kale, sweet onion, artichoke, lemon and raw cream.
Salad of roast quince, Italian leaves and toasted seeds.
Country terrine of chicken livers and pork, winter leaves, rhubarb purée.
 
Main
Slow cooked shoulder of Welsh lamb, organic spinach, fregula, fresh sheep’s ricotta.
Cod fillet, warm salad of octopus, Marinda tomatoes and chick peas.
Crushed Italian pumpkin, burrata, curly kale, Parmesan.
 
Dessert
Classic English treacle tart, crème fraiche.
Today’s cheese – Morbier.
Coffee, cannelé and chocolate.