Menu Explanation
You've eaten, you've drank, you've guessed, and now you get to know it all.
1
Snacks
Snack 1: Nixtamalized Corn, Sansho Pepper Emulsion, Ramson Powder
Snack 2: Westcombe Ricotta, Chive, Puffed Rice, Nasturtium
2
Summer broth
This dish in the only dish where every single element is from our farm, the dish changes as our available ingredients change, at the moment it contains:
Chard stems, Chard leaves, Turnip, Marigold flowers, Onion flowers, Carrot tops, and an oil made from Fig Leaves.
The accompanying broth is made from Broad Bean 'Soy Sauce' made in Wild Shropshire Lab, Lilac flower Vinegar, Elderflower Vinegar and Elderflower Juice.
3
Carrot/Langoustine
The carrots are cooked in Hayfields Dairy salted butter for 24hrs then glazed in Pineapple Weed syrup and smoked Koji oil before serving.
They are served with a house Furikake crumb (made with Onion, Kombu, Thyme, Ramson and Roasted Chicken) an oil made from Parsley and a sauce made from the left over heads from our upcoming Langoustine dish.
4
Kelp/Lemon Verbena
Our Bread course.
Our Bread is a hybrid of a Brioche Loaf and a Japanese Milk Bread, it's glazed with Lemon Verbena Vinegar and Lemon Verbena Sugar.
Served with it is a portion of Hayfields butter and a cream made from Kelp.
A forager in Cornwall sends us Kelp, we then cook in water for 24 hrs and then reduce down to a super salty and Umami liquid. This is the base seasoning for all of our sauces.
5
Langoustine/Gooseberry
Our Langoustines are Creel caught in the waters just off the
isle of Mull. They are served raw other than a quick blowtorch just before we plate the dish.
The tomatoes (from my mother in laws greenhouse) are slightly dehydrated to enhance their sweetness, Gooseberries are served raw and Kohlrabi is cut super thin and served raw.
The broth is made from Sansho pepper leaves, Fig leaf, Pineapple Weed and Lilac.
6
Scallop/Fermented Onion
Our Scallops are hand dived sustainably in the cold waters off the northern tip of Scotland. The sauce is made from Onions that are fermented until they are gently soured, then infused into butter, Onion stock and Cream.
7
19yr old Shetland cow/Pickled Onion.
Topside of our Shetland Cow is served Tataki style and dressed in a pickled Onion Dashi. Brioche bread is cooked in butter and covered in a mayonaise made from the roasted shells of our Langoustines.
8
yuzu/sirloin/beetroot
Our Beef is from a really special 19yr Old Shetland Cow called Camilla. Becky from the Rare Dairy just a few miles from the restaurant ages her cows solely on Organic pasture. We're incredibly lucky to be able to serve this.
The beef is glazed in a syrup made from blackened Green Walnuts.
The sauce is made from juiced purple beetroot from the farm, Yuzu leaves (again from the farm) and smoked Koji.
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9
Potato/Furikake/elderflower
A local farmer (Gerrol) turned up once with some beautiful Eryka Potatoes. As we get talking he started telling me about the Olive size ones that he discards as they're too small to sell.
We now take these each year (providing Gerrol with much needed income) cook in our seaweed stock, use the bigger Potatoes to make a foam with more seaweed, add a little acidity with Elderflower vinegar and our house Furikake for texture and savoury notes.
10
Sourdough/Koji/Celeriac
Sourdough bread and roasted Koji are pureed together and frozen into a parfait. A caramel made from Celeriac juice is added and a sourdough cracker.
11
Sake Lees/Elderflower
The dish starts with burnt White Chocolate and Elderflower vinegar gel.
We take Sake lees (a waste product from the production of Sake) from Kanpai a Sake producer in London. We turn this into Ice Cream and then serve with Milk crips