Cord

🥚 Slow Poached Hen’s Egg Slow-poached to a delicate, jelly-like texture, the egg is beautifully composed: topped with an asparagus purée, asparagus spears and crisp potato, while beneath it lies a rich black truffle sauce that pairs perfectly with sweetcorn. The dish unfolds in layers, moving from bright and fresh to deep and indulgent. 🐟 Poached Cornish Turbot Served with a classic French seafood sauce, the turbot and prawn are wrapped in kombu for a striking two-tone presentation. Accompanied by grapes, samphire, seaweed and salmon roe, every element elevates the natural sweetness of the seafood. 🐓 Norfolk Black Leg Chicken My favourite dish of the meal. The chicken is incredibly tender with perfectly crisp skin, paired with tender white asparagus — one of my favourite vegetables. The mushroom roulade alongside, plus two complementary sauces, brings wonderful depth and dual layers of flavour. 🍓 Strawberry Light, tangy and sweet strawberry mousse. It’s the ideal finish after a savoury main course, refreshing and cleansing the palate.