Saturday 2 April 2022

In support of #CookForUkraine

Perello Gordal olives with orange

Marcona Almonds

Bouvet Ladubay 'Saphir' Saumur Brut

Leek stuffed with spiced roasted celeriac

Blood orange & saffron pickled salsify with white carrot ribbons & celeriac crisps

Saffron buns

Maple-cured hot-smoked salmon with wild garlic salsa verde

Asparagus salad

Crushed Jersey Royals with horseradish & herbs

Chateau St Michelle Cabernet Sauvignon

Hazelnut, raspberry & chocolate torte

Brindisa cheeses & Peter’s Yard crackers

Coffee or fresh mint tea

Chocolate & passionfruit macarons

Generously supported by Brindisa Spanish Foods