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Brunch is served with a glass of Pommery Champagne, or soft drink alternative, tea and coffee.

Plated

• Dry cured streaky bacon and/or smoked Chalkstream trout, scrambled eggs, toasted English muffin, brown butter hollandaise
• Hot smoked trout on rye, avocado and grilled heritage tomatoes
• Poached egg on rye, avocado and grilled heritage tomatoes (V)
• Crispy chickpea and butterbean hummus tartine, paprika oil, and ancient grain granola (VE, V)

Lunch is served with half a bottle of wine per person, or soft drink alternatives, and water.

Snacks

• Burnt onion and artichoke cornette
• Tunworth custard tartlet, bacon jam

Starters

• Smoked trout mousse, cucumber, apple and elderflower dressing, sea herbs â€“ River Test, Hampshire
• Stracciatella, watercress, crushed broad beans, tomato carpaccio and buckwheat (V) – Acton, London
• Beetroot and blackcurrant consumé, nasturtium, Cremmata parfait (VE, V) – Ruislip, London
• Grilled asparagus, blood orange mayo, sorrel and cured egg yolk â€“ Birchden Farm, Kent

Main Course

• Norfolk lamb rump, potato and shoulder terrine, smoked courgettes and spring vegetables â€“ Dereham, Norfolk
• Pasture-raised chicken, roast leeks, chestnut mushroom ketchup, sage and buttermilk sauce – Fosse Meadows, Leicestershire
• Fillet of roast stone bass with confit fennel, Jersey Royals, watercress and seaweed butter â€“ Alresford, Hampshire
• Potato gnocchi, morel cream, asparagus and wild garlic pesto (VE, V) – Romford, Essex

Dessert

• Grapefruit and yoghurt cheesecake, ginger and oat biscuit
• Peach and basil tart, ricotta ganache and olive oil
• Strawberry and mascarpone roll, vanilla and caramelised pistachio
• Dark chocolate and coffee delice, cream cheese parfait, orange gel (VE, V)

• Winterdale Shaw (Sevenoaks, Kent), Waterloo (Riseley, Berkshire) Oxford Blue (Burford Oxfordshire) served with quince and rye crackers