A simple small-batch fermented rhubarb made with forced rhubarb and a salt brine. Savoury, seasonal, and ready in ten days. Best served alongside game, pork, and rich sauces.

Purple sprouting broccoli with crispy bacon, toasted walnuts and a creamy sherry mustard sauce. Somewhere between a warm salad and a hearty side dish.

Rich and velvety baked mashed potato whipped with butter for a light and airy finish

A soft laminated garlic butter wreath baked until golden and served warm with a silky Gruyère and Comté fondue in the centre.

Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate