Friday 1st September
Half a roast chicken with a salty rosemary & garlic marinade finished with fresh lemon.
Heritage tomatoes & garlic steeped in aged balsamic for 24 hours
Puy lentils with salsa verde & caper berries
Fresh green herbed salad with fresh green dressing
Friday 15th September
Chargrilled pork belly with crushed fennel seeds & ginger
Canellini beans with roast garlic crowns & rocket salad
Shredded cabbage hearts with lemon juice, olive oil & black pepper
Sweet and salty tahini greens.