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.

King oyster mushrooms. Horseradish, turnip, watercress, and matcha tea.

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

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

Chocolate ganache with barley ice cream, pear and chestnut.

Pork belly with smoked pineapple.
Turnip and sunflower seed.

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

Venison with buckwheat and thyme crumb. Lovage puree. Beetroot and blackberry.

Venison with buckwheat 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

Roasted Scottish scallop, white asparagus, walnut and mushroom.

Roasted Scottish scallop, white asparagus, walnut and mushroom.