MAY

Bob's freshly made buns

Amuse bouches of haddock croquette, pea + broadbean quinele, pork belly balls with apple and tarragon aoili

Herefordshire asparagus spears, poached Cotswold Legbar hen's egg and Hollandaise, topped with a pancetta bundle

Rack of Kent lamb, roast cherry tomatoes, pea + broadbean puree, Stanhill Farm spring greens and potato dauphinoise

Gin + tonic sorbet

Treacle tart, clotted cream, curly brandy snap

Coffee, tea and baby brownies