Spinach and Wild Garlic Velouté with Cheddar Cheese Toastie

 
English Asparagus with Sauce Gribiche, Sourdough Crouton and Fines Herbs

 
Citrus Cured Wild Salmon with Orange, Fennel and Dill Salad, Hung Yoghurt and Caviar (supplement)

 
Free Range Creedy Caver Chicken Breast roasted on the crown and Pressed Leg with Jersey Royals, Morels, Baby Leeks and Sauterne Sauce

 
Poached Yorkshire Rhubarb with Amaretto Financier and Crème Diplomat