Sunday 31st May 2015

The World’s 50 Best Restaurants

Chef’s Feast

Steamed butter bun, offal ragu

Stewed rabbit with lovage

Asparagus sacks with cod throats

Queenie scallops and artichoke

Rosemary wafer with mushrooms

Radish and broad bean butter

Oyster pebbles

Puffed Grana Padano, onion ashes

Roasted sweetheart cabbage, Morecambe Bay crab,

chicken skin, sea herbs, horseradish cream

Aynsome Farm offerings

55 day dry-aged pork, charred spring onion,

abalone mushroom, Jersey Royals, nasturtium

Cacao Barry “Blanc Satin”, English strawberries,

sweet cicely, meadowsweet

Cacao Barry

Blackcurrant and tarragon