Roast Top side of Norwegian Reindeer lardened with Foie Gras mousseiline, gently smoked over fresh Scottish juniper and pine.
Braised reindeer shank lightly spiced with green cardamon and fennel seed.
Pickled heritage beetroots, Welsh asparagus from the Wye Valley and fermented wild bilberries
“Huntsman sauce”
Infused with Voatsiperfery peppercorns
A ragout of salted Reindeer tongue, roasted “Hen of the wood" mushrooms and a Jersey Royal potato cream, aquavit, dill and caraway
A tribute to the British Isles & our national heritage
Ballotine Norwegian Skrei cod, hand dived scallops, garden lemon thyme and Piment d’espilette
The National tribute garnish
Confit King Edward potato, Welsh leeks from Pembrokeshire and Forest ramson
Citrus pickled British kohlrabi “salad’ from the Allotment, smoked Cornish horseradish and coastal herbs.
Roasted Frøya scallop Vin Jaune cream finished with seaweed oil
Ragout of Norwegian stock fish and English peas ‘à la Français’, Aynhoe Park bacon and young shoots.
Tom Philips, Candidate
