What we ate
Starter
Double- baked cheddar cheese souff lé, caramelised fig and red onion jam, rocket and hazelnut salad, apple cider vinegar dressing
Main
Pressed lamb shoulder, honey and black- garlic- glazed fondant, squash cream, goats’ curd, mint oil
Dessert
Blackberry set cream, lemon thyme and caramelised puff pastry, dark chocolate crumbs
Coff ee and petits fours