Where the kitchen meets the page

Cold-smoked herring, compressed apple, dill cream, rye crisp

Roasted celeriac, whipped walnut, celery salt, black truffle oil

Press-cured pork cheek, grain mustard, pickled cucumber, sourdough toast

12-hour lamb shoulder, spring peas, mint, smoked lamb jus, pommes dauphinois

Wild turbot, braised leeks, cockle cream, sea herbs, caviar butter

Roasted and puréed artichoke, aged comte, chestnut, winter truffle (V)

Toasted rye ice cream, salted caramel, dark chocolate shards

Set buttermilk cream, seasonal fruit compote, honeycomb, verbena

Selection of three artisan cheeses, quince paste, walnut bread, grapes