Beetroot, baked, dehydrated and poached in beetroot juice and dill pickle brine. Dried dill pickle and a blob of beach rosehip paste
Draining the buttermilk from a batch of freshly churned cultured butter.
Pannaged pork belly from the New Forest, dry-aged for three weeks by The Butchery Ltd
Cured rainbow trout, roe, chervil roots and leaves and butter
Barbecued leek, fermented and roasted mushroom paste, and salad of black mustard, pickled ramson buds and tarragon
Jerusalem Artichoke 'Hasselback' and smoked puree, cultured cream, wild garlic oil & fermented elderberries
Slow-cooked pork belly, sweet potato & seaweed oil, Alexanders bud and black mustard. Damson & pork sauce (not shown)
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