Rogan. Simon Rogan

BEETROOT TAPIOCA CRISP

       JERUSALEM ARTICHOKES AND GOAT’S CHEESE MOUSSE WITH TRUFFLE

       ROASTED CARROTS WITH HAM FAT

       AYNSOME OFFERINGS

       CELERIAC AND MUSTARD-GLAZED CHICKEN WINGS WITH CELERIAC AND APPLE SALAD

       THREE WAYS WITH BLACK GARLIC

       BLACK GARLIC BASE

       BLACK GARLIC YOGHURT

       BLACK GARLIC BUTTER

       SUMMER PURPLE BROCCOLI AND SWEETBREADS WITH RAMSON CAPERS

       CONFIT SARDINES WITH GRILLED COS LETTUCE SAUCE

       ASPARAGUS WITH BROWN SHRIMP BUTTER SAUCE

       POTATOES AND CRAB WITH CHICKEN SKIN AND HORSERADISH

       CHESTNUT PASTA WITH TRUFFLE SAUCE AND CHANTERELLES

       KOHLRABI

       SALT-BAKED KOHLRABI WITH SMOKED EGG YOLK

       VEAL AND POACHED OYSTER KOHLRABI PARCELS

       BUTTER-ROASTED KOHLRABI AND KALE ROLLS

       KOHLRABI GRATIN

       RABBIT TERRINE WITH PICKLED KOHLRABI

       BUTTERMILK FRIED OYSTERS WITH FERMENTED KOHLRABI AND FENNEL

       THREE WAYS WITH KOMBUCHA

       ROSEHIP AND HIBISCUS KOMBUCHA

       RED CABBAGE KOMBUCHA

       PUMPKIN KOMBUCHA

       MEAT

       CHICKEN WITH MUSHROOMS AND CREAMED KALE

       POULTRY OFFAL DUMPLINGS

       CUMBERLAND CREAMED CHICKEN LIVERS

       GROUSE FAGGOTS WITH ELDERBERRY SAUCE

       DUCK BREAST WITH CHERRIES AND SMOKED BEETROOT

       GUINEA FOWL AND OFFAL RAGOUT WITH BROAD BEANS AND ELDERFLOWER

       PORK JOWL WITH WOOD-FIRED ONIONS AND SMOKED EEL

       PORK AND EEL CROQUETTES WITH FERMENTED SWEETCORN SAUCE

       SUCKLING PIG WITH MEAD SAUCE

       ROAST VENISON WITH GRILLED GEM LETTUCE AND ELDERBERRY CAPER SAUCE

       SWEETBREADS WITH SWEETCORN PURÉE

       HERDWICK LAMB

       SPRING LAMB BELLY FRITTERS WITH RAMSON EMULSION

       LAMB BRESAOLA

       SMOKED LAMB SHOULDER

       BAKED LAMB LOIN WITH SPINACH, CURDS AND WHEY

       HAY-BAKED MUTTON WITH POTATO TERRINE AND BRAISED ENDIVES

       LAMB CHOPS WITH AUBERGINE, NASTURTIUM CAPERS AND NETTLE BUTTER

       SLOW-COOKED BEEF BRISKET WITH MUSHROOMS

       BEEF BROTH WITH SLOW-BAKED SWEDE

       SHORTHORN BEEF FILLET WITH HORSERADISH AND MARROW FAT SAUCE

       FISH

       CRAB, SQUID AND MALLOW SOUP

       HUMPHREY’S POOL

       SMOKED COD ROE WITH FENNEL BISCUITS AND PARSLEY SNOW

       SQUID INK GRISSINI

       OYSTER PEBBLE

       PRAWNS WITH WHITE SAUSAGE

       PORK CRACKER WITH PRAWNS AND TARRAGON EMULSION

       CUBES FROM LAND AND SEA WITH EUCALYPTUS HOLLANDAISE

       PAN-FRIED SEA BASS WITH ROASTED FISH BONE SAUCE

       ROAST COD WITH KELP BUTTER SAUCE

       BUTTER-POACHED BRILL AND ASPARAGUS WITH WATERCRESS SAUCE

       HALIBUT AND ARTICHOKES IN MUSHROOM BROTH AND PINE OIL

       FIVE-SPICED MONKFISH WITH GOLDEN RASPBERRY

       CHICK O HAKE WITH CHERVIL ROOT PURÉE