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Aperitif

Sourdough, whipped butters

Burrata, wild garlic, chive oil, Wye Vally asparagus & hazelnuts

Abel Benmaamar, Anjou, Blanc, 2018, France

Confit Chalkstream trout, almonds and sherry & dill

Fennel pickled baby cucumber, almonds, sherry & dill (V)

 Philippe Brand, L’oiseau Et le Bouquet, 2018, France

Anjou asparagus, anise, lemon sabayon, Berkswell

 Les Sablonnettes, Auguste, 2017, France

Herdwick lamb, white polenta, mooli radish & mint

Slow cooked heritage carrots, honey dressing, white polenta. mooli radish and mint (V)

Ancestral Litron, Jean-François Debourgrouge, Gamay, 2019, France 

 

Stilton, bitter chocolate cookie, pear puree, coffee & vodka

Les Sablonnettes, rouge moelleux, 2018, France

 

 

Bay and buttermilk panacotta, sorrel jus & apple

Le Pere Jules, Poire de Normandie, France

 

 

Madeleines, blood orange and Szechuan marshmallows

 Seasonal Workshop coffee & Fresh mint tea

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W H P   a t   H O M E   A P R I L   P L A T I N G   G U I D E

For a list of food allergens please click here

 

R E S T A U R A N T     M E N U

For a list of food allergens please click here

M A Y   2 0 2 1

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J U N E   2 0 2 1

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