Coast to Coast
For the plate
Stone bass highlighted with Brittany Lobster poached in an aromatic brown butter flavoured with spice of angels and lemon thyme.
Celeriac en croute
Celeriac baked in Maldon salt from The River Blackwater in Essex, England.
Encased in a shortcrust pastry and filled with a sweet chestnut stuffing.
Celery branch
English walnut and fresh horseradish “salad”, Celeriac Cream with a Cornish seaweed pearl condiment
The Sauces
Lobster sayabon
Aerated with Clarence Court Burford Brown hens eggs.
Seaweed beurre blanc
“Fen Farm” Butter sauce infused with kelp and finished with dulse seaweed from the Welsh Coast
Presentation of the Platter
A Walk in the woods
The revival of Britain’s woodlands and orchards
Roast Saddle of Roe deer with venison blood pudding. Brushed in a traditional 'Pontack' glaze.
Venison loins wrapped in soft aromatic herbs.
“Top Table Pie”
Venison shoulder and foie gras, crisp short crust pastry filled with macerated prunes and wild mushrooms from the New Forrest.
National tribute garnish - ‘Orchard pear drop’
Baked late season red Williams pears, preserved English cherry and woodland berries
Sauce
Morel mushroom and Madeira blanquette
Consommé Tea
Warming Roe deer consommé infused with 'Fujisan Souchong' tea
Garnished with a ravioli filled with sweet chestnut, British grown root vegetables, garden thyme and chive buds
