Spinach and Wild Garlic Velouté with Cheddar Cheese Toastie

English Asparagus with Sauce Gribiche, Sourdough Crouton and Fines Herbs

Citrus Cured Wild Salmon with Orange, Fennel and Dill Salad, Hung Yoghurt and Caviar (supplement)

Free Range Creedy Caver Chicken Breast roasted on the crown and Pressed Leg with Jersey Royals, Morels, Baby Leeks and Sauterne Sauce

Poached Yorkshire Rhubarb with Amaretto Financier and Crème Diplomat