With artichokes and sea shore vegetables
With Evesham asparagus, peas and shoots, morels and lemon-thyme jus
With heritage tomatoes and pea shoots
Wild sea bass baked in banana leaves and served with jasmine rice, pickled ginger, coconut and lime dressing
With roast squash, baby leeks, elderberries and confit lemon puree
With fragrant rice, mango chutney and shaved almonds
