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Braised Fermented Farro With Cauliflower Crème, Clevedon Buffalo Ricotta & Curry Oil
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Jerusalem Artichoke & Mandarin Baked Cheesecake With Pedro Xo Prunes
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Sautéed Brussels Sprouts, Gorgonzola Whip, Pear, Chestnuts & Aged Balsamic
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Mum’s Carrot Cake With Burnt Butter & Stem Ginger
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Roasted Florence Fennel & Witloof With Schug Sauce
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Jerusalem Artichoke, Provolone & Pecorino Quiche With Oat-Cheddar Pastry
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Boil Up
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Cacio E Pepe Farrotto With Three Herbs
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French Onion & Brown Button Mushroom Pasta
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Broccolini & Cannellini Bean Salad With Chard, Anchovy & Coriander Dressing
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