Winchester House

Scotch cured salmon with cucumber ketchup, char-grilled cucumber, borage cress and toasted pine nut brittle

Handpicked ham hock and summer vegetables with lambs lettuce, pomelo pearls, polonaise and chive emulsion

Goats cheese with lime pickled strawberries, baby chard, asparagus spears and toasted pine nuts (v)

Oven roasted breast of free range chicken with truffled macaroni cheese, wilted spinach leaves, buttered asparagus spears and sage cream sauce

Butter baked pollock with jersey royals, buttered broad beans and parsley, white wine braised carrots and smoked mussel sauce

Double baked spinach and sage derby soufflé with potato spaghetti, creamed spinach topped with toasted hazelnuts, blistered courgettes and lemon cream(v)

Pink champagne and rhubarb ripple fool with champagne braised rhubarb, rosemary meringue kisses and toasted semolina and honey crumbs

Carrot and pecan sponge with whipped white chocolate chantilly, chocolate crumble, carrot leathers, raspberry spheres and baby tarragon

Lemon posset with blueberry gazpacho, lemon and poppy seed free form sponge, freeze dried blueberries and lemon cress