The first asparagus arrived on Tuesday, which means the spring menu starts this week. Here is what is new.
Asparagus, simply
Grilled over the fire and served with a soft egg and brown butter. For the first fortnight we will not do anything more complicated than that.
Lamb and wild garlic
Slow-roasted lamb shoulder with wild garlic picked along the river, new potatoes and a sharp green sauce.
"Spring cooking is mostly about getting out of the way of the produce."
Rhubarb crumble returns
The most-requested dessert on our menu is back: forced rhubarb, an oat and hazelnut crumble, and custard made to order.
The first forced rhubarb of the year, cut for the crumble.
Book a table through the reservations page. The spring menu runs until the end of June.
