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WILD GARLIC & LEMON BUTTER (v)

PICKLED CHILLI & SESAME (PB)

ROASTED GARLIC & ROSEMARY (PB)

ZESTY ORANGE GEL, PICKLED CUCUMBER, SPRING ONION

SAFFRON RISOTTO, SAFFRON HOLLANDAISE

TRUFFLE MAYO, PECORINO (V)

CRISPY LEEKS, BUNTINGFORD BREWERY IPA & BEEF JUS

GREEN APPLE FOAM, COMPRESSED APPLE & CUCUMBER, SAMPHIRE JELLY

WILD GARLIC CRUST, TOASTED WALNUTS, GRANNY SMITH APPLE, BRIE SAUCE, WILD GARLIC OIL

TENDERSTEM BROCCOLI, LEEKS, ROMANESCO, SPRING CABBAGE, WILD GARLIC BUTTER (V)

PECORINO VELOUTE, ALMOND PURÉE, CURED EGG YOLK (V)

MORCILLA, PISTACHIO, BOURBON CHICKEN JUS, CAYENNE & SWEETCORN PURÉE

SORREL FOAM, APPLE GEL, PIG FACE PUFFS

PEPPER & APRICOT PURÉE, TARRAGON, APRICOTS, MARIGOLDS

LAPSANG SOUCHONG, CHILLI TUILE, PICKLED RADISH, CARROT PURÉE

COURGETTE CARPACCIO, WHIPPED GOATS CHEESE (V)

SUNDRIED DATTERINI TOMATOES, BASIL TOMATO CONSOMMÉ (V)

OYSTER CREAM, VERMOUTH SAUCE, TROUT ROE

SALAMI NAPOLI IS MADE OF A MIXTURE OF FRESH ITALIAN PORK, BLACK PEPPER & SPICES

MORTADELLA IS A SLOW COOKED FINE PORK SALAMI FLAVOURED WITH SALT, PEPPER, MILD SPlCES & HERBS

BEEF TOPSIDE CURED WITH RED WINE, HERBS, BALSAMIC WHICH GIVES A REFRESHING TANG

CURED MARBLED PORK COLLAR MATURED FOR 2-3 MONTHS FOR A RICH TASTE

ITALIAN SMOKED HAM MADE WITH CURED PORK LEG, WITH BAY AND JUNIPER

PASTEURISED. cows MILK. Fat cow is buttery, nutty and sweet. With a hint of orchard fruits and dairy cows on the nose. a semi-hard rind cheese with the colour of fresh bread. Fat cow sits somewhere between gruyere and emmental in appearence and flavour (V)

PASTEURISED COW'S MILK. TUNWORTH IS OUR OWN, VERY BRITISH CAMEMBERT. A SOFT WHITE RINDED CHEESE, WONDERFULLY REMINISCENT OF ITS FRENCH COUSIN. THE CHEESE HAS A SOFT, THIN AND WRINKLED RIND, A RICH AND EARTHY MUSHROOM FRAGRANCE, AND A LONG LASTING SWEET AND NUTTY FLAVOUR

PASTEURISED goats milk dazel ash has an edible ash coating and as it matures the crinkly rind takes on a lustrous satiny hue of black and white

UNPASTEURISED sheeps milk.classic spanish cheese made in the la mancha region of spain from the milk of sheep of the manchega breed. nutty and fruity with a semi hard texture

PASTEURISED COWS MILK. aged for a minimum of 12 months in the thick black wax, the cheese has an incredible intense and rich flavour, not to mention a satisfyingly crumbly texture. why not try with a shot of vodka made with the same milk!? (v)

PASTEURISED COW'S MILK. the square blue murder is softer and creamier than many blues and has a thin, sticky, grey-white rind (v)