Mains

Thick-cut cod roasted until the flakes just part, with brown butter, capers, samphire and new potatoes.

Crisp-skinned duck breast with a cherry and red wine sauce, celeriac purée and charred hispi cabbage.

Carnaroli rice stirred with wild mushrooms, aged parmesan and thyme, finished with a spoon of mascarpone.

Salt-marsh lamb rump with a sharp salsa verde, smoked aubergine and crispy chickpeas.

Seven seasonal vegetables slow-cooked with chickpeas, saffron and preserved lemon, served in the tagine over herbed couscous.