AWARD-WINNING, Michelin starred chef

Food by Adam Simmonds

Adam’s sources of inspiration are like pieces of contemporary architecture.
He sees plates like canvass on which he can paint with textures, shapes, and colour. By sourcing the finest seasonal produce, he maximises flavour from both the land and sea.

Roasted and confit langoustine. Turnip and bitter cress.

King oyster mushrooms. Horse radish, turnip, watercress, and matcha tea.

Roasted carrot with toasted buck weed and thyme. Carrot puree, pickled carrot, confit carrot, and carrot butter sauce.

Chocolate ganache with barley ice cream, pear and chestnut.

Pork belly with smoke pineapple.
Crispy cabbage, turnip and sunflower seed.

Oyster with apple consommé.
Compressed apple, white asparagus, with sorrel beans.

Venison with buck wheat, gold and thyme crumb. Lovage puree. Beetroot and blackberry.

Roasted and confit langoustine.
Turnip and bitter cress.

Roasted and confit langoustine. Turnip and bitter cress.

White asparagus, new potatoes, buttermilk and caviar.

Veal fillet of sweet bread.
Black garlic, broccoli, and flowers.

Veal fillet of sweet bread. Black garlic, broccoli, and flowers.

Plaice, smoked mussels.
Raw turnip, buttermilk caviar

Plaice, smoked mussels. Raw turnip, buttermilk caviar

Spring.
Peas, broccoli, broad beans, morels, onion, and herb consommés

Spring.
Peas, broccoli, broad beans, morels, onion, and herb consommés