The Food
The vision is to craft a culinary experience that seamlessly balances complexity in flavour and texture, while presenting an appearance of elegant simplicity. Each plate will showcase a thoughtful arrangement of 3 to 5 key flavours, maintaining a neutral and visually appealing aesthetic.
My commitment is to utilise the finest English ingredients, prioritising partnerships with growers and small producers. In pursuit of an ideal culinary dream, we aspire to secure a farm where we can cultivate our own produce and responsibly rear our own livestock.
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Considering cost-effectiveness, we propose a menu predominantly structured around tasting menus, offering patrons the option for à la carte dishes should they prefer. This approach not only allows for better cost control but also offers an immersive culinary journey for our guests, showcasing the dishes that are currently under development. Lunch service, in particular, will feature a condensed tasting menu, presenting the evolving dishes in a more accessible format.
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Embracing sustainability, we will utilize seasonal produce, incorporating preservation methods such as pickling, fermenting, salting, and curing. This ensures that the highest quality ingredients are available throughout the year. Our culinary focus will also shift towards celebrating vegetables as the main attraction, with proteins playing a supporting role, creating a more balanced and health-conscious menu over time.
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Below is a sample and selection from a proposed menu.
Leek - seaweed - white soy ponzo
Chicken - celeriac - miso - dashi
Scallop - fig leaf - turnip - buttermilk
Hammachi - pork fat - apple - kohlrabi- whey
Carrot - hay - thyme - Cammollia vinger
Mutton - fermented barly - Black garlic - pickled. Ramaous
Cherry - cherry vinger - saka- yarrow
Berry Bush
Dark chocolate - buckwheat - birch sap
