Oyster shell martini

Eminente Reserva rum, Suze, fig leaf liqueur white miso

Miso leaf

Apple

Confit January king cabbage

Smoked cod's head

Fallow cured meats, gherkins, apple ketchup

Fries

honey-roasted peach, toasted almonds, crispy pie dough

Peach cobbler soft serve

Chelsea tart

Hen of the wood burger

Chicken breast

Rolled braised lamb shoulder

blackberry, tahini cream, fresh horseradish

Heritage beetroot

caramelised onion, crispy chilli dressing

Burrata

smoked shiitake, home grown lion's mane, grilled bread

Mushroom parfait

Wildfarmed Focaccia

Rhubarb & custard spritz

Hash browns, walnut ketchup

Fallow croissant royales

Croissant puck

Roast Chicken

Signature Croissant Rolls

Ruinart, Brut, Reims NV

Dragonwell Green

Chill a martini glass by filling it with ice water while you prepare the cocktail.

Prepare the Glass

Using a sharp knife, slice the jalapeño thinly. You can remove the seeds for less heat if desired.

Slice the Jalapeño

In a cocktail shaker, combine 2 oz of Belvedere vodka and 1 oz of Noilly Prat vermouth.

Combine Ingredients

Add the sliced jalapeño to the shaker for a spicy kick.

Add Jalapeño

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake with Ice

Empty the ice water from the chilled martini glass. Strain the cocktail mixture into the glass.

Strain and Serve

Garnish the drink with a pinch of coarse sea salt on the rim of the glass and place the oyster shell on the side for presentation.

Garnish

Belvedere Vodka

Noilly Prat Vermouth

Fresh Jalapeño

Oyster Shell

Coarse Sea Salt

In a small bowl, combine 1 tsp of white miso paste with a splash of water. Mix well until you achieve a smooth consistency. Set aside.

Prepare the Miso Mixture

In a cocktail shaker filled with ice, add 2 oz of Eminente Reserva rum, 1 oz of Suze, and 1 oz of fig leaf liqueur. Pour in the prepared miso mixture and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a chilled cocktail glass. The cocktail can be served neat or over a large ice cube for a slower dilution.

Garnish with fresh fig leaves and, if desired, add edible flowers for an aesthetic touch. Serve immediately.

Eminente Reserva rum

Suze

Fig leaf liqueur

White miso paste

Fresh fig leaves

Edible flowers (optional)

Start by washing the apples thoroughly under running water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel.

Wash and Prepare Apples

Using a sharp knife, carefully core each apple and slice them into thin wedges or desired shapes.

Core and Slice Apples

In a large mixing bowl, combine the sliced apples with lemon juice to prevent browning and enhance flavor.

Toss with Lemon Juice

Sprinkle sugar and cinnamon over the apple slices in the bowl. Toss gently until all the apple slices are evenly coated.

Add Sugar and Cinnamon

Transfer the prepared apples to a serving dish. If desired, add whipped cream and chopped nuts on top for extra flavor and texture.

Serve Fresh

Apples

Lemon Juice

Sugar

Cinnamon

Whipped Cream

Chopped Nuts

Preheat the oven to 120°C (250°F). Cut the January King cabbage into quarters, removing the core. Place the cabbage in a large baking dish.

Prepare the Cabbage

Drizzle the cabbage with olive oil, sprinkle with salt and black pepper. Make sure the cabbage is well coated.

Season and Add Oil

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Allow the cabbage to confit for about 1.5 to 2 hours, or until it is tender and flavorful.

Confit the Cabbage

Preheat your oven to 180°C (350°F). Score the chestnuts with an 'X' on the flat side and roast them in the oven for 20-25 minutes until the shells open.

Prepare the Chestnuts

Remove the chestnuts from the oven and while they are still warm, peel the shells and the inner skin off. This will make them easier to purée.

Peel the Chestnuts

In a saucepan, combine the peeled chestnuts with smoked salt and butter. Add a splash of water if necessary to help with blending. Cook over low heat until the butter melts, then add the heavy cream and blend until smooth.

Make the Purée

On a plate, place a generous spoonful of the smoked chestnut purée. Top with a quarter of the confit January king cabbage. Shave black truffle over the top as a garnish before serving.

Serve the Dish

January King Cabbage

Olive Oil

Salt

Black Pepper

Chestnuts

Smoked Salt

Butter

Heavy Cream

Black Truffle

Rinse the cod's head under cold water to remove any impurities. Pat dry with paper towels.

Clean the Cod's Head

Scrub the mussels under cold running water to remove any sand or debris. Remove the beards and discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a small bowl, combine the softened unsalted butter, sriracha sauce, lemon juice, minced garlic, salt, and black pepper. Mix well until all ingredients are fully combined and smooth.

Make the Sriracha Butter

Set up a smoker or use a stovetop smoker. Place the cleaned cod's head in the smoking chamber and smoke over wood chips of your choice (such as hickory or applewood) for about 30-40 minutes, or until the flesh is opaque and flakes easily with a fork.

Smoke the Cod's Head

In a large pot, add a splash of water (about 100ml) and place over medium heat. Once boiling, add the cleaned mussels and cover the pot. Cook for 5-7 minutes, or until the mussels have opened. Discard any that remain closed.

Cook the Mussels

Remove the mussels from the pot and place them in a serving bowl. Drizzle the prepared sriracha butter over the mussels while they are still warm, allowing it to melt and coat them.

Combine Mussels with Sriracha Butter

On a serving platter, place the smoked cod's head. Serve the mussels alongside, garnished with chopped fresh parsley and lemon wedges.

Plate the Dish

Serve immediately while hot, allowing guests to enjoy the rich flavors of smoked cod and flamed mussels with a kick from the sriracha butter.

Enjoy!

Cod's head

Mussels

Unsalted butter

Sriracha sauce

Lemon juice

Garlic, minced

Black pepper

Fresh parsley, chopped

Lemon wedges

In a bowl, combine sea salt, crushed black peppercorns, crushed juniper berries, fresh thyme, and crushed garlic cloves to create a curing mixture.

Prepare the Curing Mixture

Rub the curing mixture all over the fallow deer loin. Place the loin in a sealed container and refrigerate for 5-7 days, turning it every day to ensure even curing.

Cure the Fallow Deer Loin

After curing, remove the loin from the refrigerator, rinse off the excess salt, and pat dry with paper towels. Allow it to air dry for another 2-3 days in a cool, dry place.

Remove and Dry

Wash the small cucumbers and cut them into spears or leave them whole if they're small enough.

Prepare the Cucumbers

In a saucepan, combine the white vinegar, sugar, dill, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.

Make the Pickling Brine

Pack the cucumbers into sterilized jars and pour the hot pickling brine over them, ensuring they are fully submerged. Seal the jars and let them cool to room temperature before refrigerating for at least 24 hours.

Pickle the Cucumbers

In a large saucepan, combine peeled and cored apples with chopped onion. Add a splash of water and cook over medium heat until the apples are soft, about 15-20 minutes.

Cook the Apples and Onions

Once softened, blend the apple and onion mixture until smooth using an immersion blender or a regular blender.

Blend the Mixture

Return the blended mixture to the saucepan. Add brown sugar, cider vinegar, salt, ground cinnamon, and ground cloves. Simmer for 15-20 minutes until thickened to a ketchup-like consistency.

Add Seasoning and Simmer

Allow the apple ketchup to cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.

Cool and Store

Fallow deer loin

Sea salt

Black peppercorns

Juniper berries

Thyme (fresh)

Garlic (crushed)

Cucumbers (small)

White vinegar

Dill (fresh)

Mustard seeds

Apples (peeled and cored)

Onion (chopped)

Brown sugar

Cider vinegar

Ground cinnamon

Ground cloves

Start by peeling the medium potatoes and cutting them into even-sized sticks, approximately 1/4 inch thick.

Peel and Cut the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and ensures crispiness.

Soak the Potatoes

After soaking, drain and rinse the potatoes. Spread them out on a clean kitchen towel and pat them dry thoroughly.

Dry the Potatoes

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully add a batch of the dried potato sticks to the hot oil. Fry them in small batches for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt to taste.

Season with Salt

Take the dried kombu and cut it into small pieces or grind it into a fine powder using a spice grinder or mortar and pestle.

Prepare the Kombu

In a small bowl, combine the ground kombu, garlic powder, onion powder, smoked paprika, and black pepper. Mix well to ensure an even distribution of flavors.

Mix the Seasoning

Once the fries are cooked and drained, sprinkle the kombu seasoning over them while they are still hot. Toss gently to coat the fries evenly.

Season the Fries

Potatoes

Vegetable oil

Kombu (dried seaweed)

Garlic powder

Onion powder

Smoked paprika

Wash, peel, and slice the peaches. Place them in a medium bowl.

Prepare the Peaches

In a separate saucepan, melt the butter over medium heat. Add the sliced peaches, honey, and cinnamon. Stir gently and cook for about 5-7 minutes until the peaches are soft and caramelized. Remove from heat and set aside to cool.

Roast the Peaches

In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.

Make the Dough

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into strips or shapes and place on a baking sheet. Bake for 12-15 minutes or until golden brown. Let cool and break into crispy pieces.

Roll and Bake the Dough

In a large bowl, mix the honey-roasted peaches with a few scoops of your favorite soft serve ice cream. Gently fold to combine.

Scoop the peach and ice cream mixture into bowls or cones. Top with crispy pie dough pieces and chopped toasted almonds for added crunch. Serve immediately.

Oyster Shell Martini

Miso Leaf

Apple

Confit January King Cabbage

Smoked Cod's Head

Fallow Cured Meats, Gherkins, Apple Ketchup

Fries

Peach Cobbler Soft Serve

Chelsea Tart

Hen Of The Wood Burger

Chicken Breast

Rolled Braised Lamb Shoulder

Heritage Beetroot

Burrata

Mushroom Parfait

Wildfarmed Focaccia

Rhubarb & Custard Spritz

Hash Browns, Walnut Ketchup

Fallow Croissant Royales

Croissant Puck

Roast Chicken

Signature Croissant Rolls

Ruinart, Brut, Reims Nv

Dragonwell Green