Duck liver and parfait with celeriac, hazelnut and preserved quince

Beef tartare from organic beef with lovage mayonaise, mountain pepper and toasted rye breadFreshwater fish with spring cabbage, peanut and stout shallots

Deboned duck leg with aubergine, pak choi, parsnip-beignets and pickled mushrooms

Curd cheese dumplings with nut crumble and sorrel ice-cream

Blackcurrant and cox apple – blackcurrant snow with apple beignets

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