91µ¼º½

Lunch is served with half a bottle of wine per person, or soft drink alternatives, and water.

Snacks

• Burnt onion and artichoke cornette

• Tunworth custard tartlet, bacon jam

Starters

• Smoked trout mousse, cucumber, apple and elderflower dressing, sea herbs â€“ River Test, Hampshire

• Stracciatella, watercress, crushed broad beans, tomato carpaccio and buckwheat (V) – Acton, London

• Beetroot and blackcurrant consumé, nasturtium, Crematta parfait (VE, V) – Ruislip, London

• Grilled asparagus, blood orange mayo, sorrel and cured egg yolk â€“ Birchden Farm, Kent

Main Course

• Norfolk lamb rump, potato and shoulder terrine, smoked courgettes and spring vegetables â€“ Dereham, Norfolk
• Pasture-raised chicken, roast leeks, chestnut mushroom ketchup, sage and buttermilk sauce – Fosse Meadows, Leicestershire
• Fillet of roast stone bass with confit fennel, Jersey Royals, watercress and seaweed butter â€“ Alresford, Hampshire
• Potato gnocchi, morel cream, asparagus and wild garlic pesto (VE, V) – Romford, Essex

Dessert

• Grapefruit and yoghurt cheesecake, ginger and oat biscuit
• Peach and basil tart, ricotta ganache and olive oil
• Strawberry and mascarpone roll, vanilla and caramelised pistachio
• Dark chocolate and coffee delice, cream cheese parfait, orange gel (VE, V)

• Winterdale Shaw (Sevenoaks, Kent), Waterloo (Riseley, Berkshire) Oxford Blue (Burford, Oxfordshire) served with quince and rye crackers

• Smoked Cheddar and cider apple chutney brioche roll
• Ham hock and mustard English muffin
• Crayfish and salsa verde mayo roll
• Confit duck and Roscoff onion sausage roll
• Scones with clotted cream and strawberry jam
• Strawberry and tomato strawberry
• Blueberry and violet tartlet
• Potted chocolate and mandarin cake