The Working Lunch £35 - 3 Courses

Salad of spring young leaves, asparagus and soft herbs.
Country terrine of chicken and pork, toasted sourdough.
Slow roasted Cheltenham beetroot, cured wild boar ham, black pudding.
Young spit roast chicken, green freekeh wheat, grilled onions.
Fillet of cod, Cornish cockles, green market vegetables.
Sheep’s ricotta ‘Gnudi’, salad of fennel and herbs.
Alphonso mango, coconut and tapioca.
Clementine sorbet.
Today’s cheese.