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| Sponge with cod's roe and sea lettuce powder |
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| Raw and cooked courgettes with fennel and roasted spelt seeds |
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| Cured bream with pickled radishes, watercress and rapeseed oil |
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| 17-hour Tamworth pork belly with smoked plum sauce, puffed pork skin and burnt little gem. |
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| English tomatoes with miso-soaked prunes and Metisse leaves |
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| Brioche doughnuts with green gooseberry sauce |
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| Chocolate milk, made with Madagascan vintage chocolate 'Madirofolo 2008' |
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| Grilled ox heart with parsley sauce, green peppercorns and capers |
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| Hay and malt tart with macerated Jubilee strawberries and lime blossoms. |
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| Malt and beer biscuit with goat's curd, carrots and sea lettuce |
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| Woodpigeon with braised shallots and pickled green elderberrie |
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| Whey ice with sorrel juice, strawberries and lime blossoms |
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| New potatoes baked in embers with smoked yoghurt and crispy chicken skin |
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| Dill-seed cured mackerel with greengages, celery and nasturtiums |
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| Blackberries with yoghurt, malt crumb and lovage |
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