May, June and July…

-Apricot and sprouted almond milk shake with tahitian vanilla and agave syrup
-Avocado, cucumber and chickpea salad with coriander and sesame sauce
-Poached Skate in kombu stock with brown rice, ginger and spring onions

-Grapefruit, apple, ginger and korean ginseng juice
-Cinnamon poached chicken with smoked green spelt, chard and almond-sesame sauce
-Beetroot pate spring roll with china rose sprouts, avocado, cucumber and nori

-Cranberry and apple juice with shisandra berry extract
-Artichoke heart, pea, asparagus and broad bean stew with fennel seeds
-Brown Jasmine rice with king prawns, spring onions in kuzu thickened kombu-fish stock

-Watermelon, cucumber and cherry tomato juice
-Asparagus with parsley water and chive oil
-Sweet potatoes with broad beans, dill and sesame sauce

-Strawberry and sprouted almond milk shake with vanilla, black pepper and rosemary honey
-Jersey royal and beetroot salad with soft boiled egss, smoked trout and mustard dressing
-Cherry tomato, fennel, aubergine and sweet potato curry with thai basil

-Broccoli and alfafa sprout juice with spinach, cucumber, parsley and granny smith
-New carrots with toasted sesame sauce and walnuts
-Fennel, chicken and tomato stew with saffron and Mugi barley

-Matcha green tea and almond shake with extra virgin coconut oil and raw honey
-Roasted tomato soup with marjoram in shojin dashi
-Quinoa with curried cauliflower, argan nut sauce and coriander

february, march and april

- Frozen acai, clementine and banana shake
- Beetroot, rhubarb and blood orange salad with walnuts
- Baby spelt with cherry tomato, basil, fennel and goat’s cheese

- Swiss chard, pear and celery juice with rosemary hydrolat and rhodiola
- Shiro miso soup in spring water dashi with steamed spinach
- Toasted nori and chive egg roll with sweet potato and ginger filling

- Mandarin juice with bergamot and sea buckthorn
- Wakame and cucumber salad with ginger and sesame
- Quinoa with grilled chicken, parsley-almond pesto and dried apricots

- Almond “milk” shake with vanilla, kyoto-matcha and white honey
- Avocado salad with charlotte potatoes, basil-dill-tarragon pesto and walnuts
- Purple sprouting broccoli with pimenton spiced almonds and ginger fried tofu

latest january menus

-Roasted jerusalem artichokes with smoked aubergine and yoghurt sauce
-Red Russian kale with chicken livers and 4 spices

-Baked Hokkaido pumpkin with adzuki beans and sesame sauce
-Shimeji and Nameko mushrooms in shojin dashi with silken tofu

-Quinoa with white cabbage, carrot, toasted sesame oil and oyster sauce with coriander and grilled chicken marinated in ginger
-Green french beans with japanese sesame sauce and hard boiled eggs

-Mackerel with roasted sweet potatoes and watercress and goat’s butter sauce
-Fennel, potato, star anise and saffron soup

january menus

- Grapefruit and fennel juice with thyme and honey
- Baked beetroot and blood orange salad with salted pumpkin seeds
- Millet with spring onions and mussels

- Pear, fennel, watercress and melisse juice with aloe vera
- Roast kabocha squash with pumpkin seeds, fresh dill and sesame sauce
- Brussel sprouts with smoked almonds, sage and parmesan

- Blood orange juice with mint and rosemary hydrolat
- Brown rice with chicken liver and tomato ragu
- Braised radicchio with kabocha pumpkin, pine nuts, sultanas and rosemary

- Walnut “milk” with maple syrup and iranian rose water
- Baked yam soup with russet apple and nutmeg
- Hatomugi with green beans and porcini sauce

- Lemonade with agave syrup, melisse and mint hydrolat
- Cavalo nero salad with pear, pumpkin seeds and lime+ginger dressing
- Puy lentils with mousseron mushrooms and poached duck eggs

latest menus

-Clementine juice with lime and ginger
-Chestnut, fennel and porcini soup with rosemary
-Vegetable layer bake with butternut, celeriac, sweet potato and jerusalem artichoke with mace, garlic, thyme and parmesan

-Apple, chamomille and green tea juice
-Cockle and kombu soup with potato, butter and spring onions
-King prawn and shitake mushroom stew with brown basmati rice

-Grapefruit juice with limeflower honey and mint hydrolat
-Spiced split pea soup with cardamon and rose
-Cavalo nero with shitake mushrooms, garlic, rosemary and slow poached duck egg

-Pear, watercress, lime and ginger juice
-Fresh crab and avocado salad with little gem, rocket and lemon-olive oil mayonnaise
-King oyster mushrooms with roasted hokkaido pumpkin, hatomugi (barley) and marjoram pesto

-Soba in shitake broth with ginger scallion sauce and slow poached egg
-Silken tofu steamed in kombu with tomato essence and toasted pine nuts
-Roasted soba tea

-Hazelnut milk with carob syrup and vanilla
-Swede, carrot and celeriac salad with lemon-dill vinaigrette, dried cherries
-Spelt penne rigate with butter beans, brown shrimps and saffron tomato sauce

september menus

lunch menu samples:
-Rainbow chard with celery, walnuts and blue buffalo cheese
-Grilled padron peppers with aubergine, kabocha pumpkin and cherry tomatoes in asparagus-kombu sauce
-Muscat grape juice with lime

-Petit pois soup in kombu stock with fleur de sel
-Puy lentils with chanterelles mushrooms, curly kale and hazelnuts
-Parsley root and white grape juice with lemon

-Avocado salad with garlic infused spelt croutons, slow cooked egg yolks and basil and red vine vinegar dressing
-Steamed kabocha pumpkin, courgette, white cabbage and carrot with walnut-parsley-garlic sauce
-Almond “milk” shake with strawberries, lime flower honey and tahitian vanilla

some may and june menus

Menu sample 1:
-steamed butternut squash with slow roasted cherry tomatoes and agresco
-grilled mackerel with cucumber-dill salad and lemony quinoa with sesame sauce
-strawberry, beetroot, apple and ginger juice with lime

Menu sample 2:
-artichoke hearts with fresh tomato sauce, sage goat’s butter, fennel and preserved lemons
- steamed courgette, fennel, chard, carrot and spring onions with almond, basil, coriander, chervil, parsley and tarragon sauce
-cucumber juice with honey and mint hydrolat

Menu sample 3:
-crunchy salad of watercress, cucumber, melon, carrot, radish, celeriac, fennel, celery and apple with lemon and lime vinaigrette with mint and coriander
-grilled aubergine with hatcho miso sauce and brown rice
-almond milk with avocado, agave and cinnamon

Menu sample 4:
-Fresh petit pois and broad bean soup with mint
-Baby spelt with chicken livers, capers, anchovies, parsley and red wine vinegar
-Strawberries marinated in mint and raw honey with aged balsamic vinegar

a few April menus

Menu1:
-Cold extracted high quality sencha green tea in spring water
-Sweet potato, fennel, beetroot, aubergine, cherry tomatoes with goats yoghurt and coriander dressing
-Brown rice with swiss chard, cherry tomatoes, shitake mushrooms and marjoram sauce

Menu2:
-Cucumber, granny smith, ginger and mint juice
-Carrot salad with sunflower sprouts, toasted pumpkin seeds, avocado and lemony walnut oil dressing
-Cauliflower, butternut squash and chickpeas in lemony tomato-saffron broth and coriander salsa

Menu3:
-Carrot, celery, parsley and celeriac juice
-Asparagus with wild mushrooms
-Quinoa with spring greens, grilled chicken thighs and almond butter sauce

Menu4:
-Celery, white grape, tarragon and lime juice
-Black radish, fennel, granny smith, white cabbage salad with pomegranate seeds, toasted sesame and ginger-lime vinaigrette
-Chicken and spring vegetables (asparagus, chard, broad beans, carrots, new potatoes, courgette) in chicken broth with chervil and sicilian olive oil

latest from the march menus

Meal 1:
Kiwi and granny smith juice
Fennel, parsley and preserved lemon salad with pine nuts
Charlotte potato, hass avocado and fresh crab with wild rocket sauce

Meal 2:
Almond milk with bourbon vanilla, extra virgin coconut oil, raw honey and passion fruit
Orange and fennel salad with hazelnut oil and lemon
Farro with all colour peppers, rocket, basil and sheep’s fromage frais

Meal 3:
Kombucha
Puy lentils salad with avocado, beetroot, goats cheese, balsamic red onions, basil, mint and pine nuts
Turnips cooked in kombu broth with sesame-walnut-sweet miso sauce

Meal 4:
Hibiscus infusion with lime and raw honey
Cauliflower, saffron and preserved lemon soup with almond “cream”
Swiss chard with smoked green spelt, chicken and sicilian olive oil

Meal 5:
Almond milk with extra virgin coconut oil, tahitian vanilla, sun dried bananas and raw cacao nibs
Bokchoi with shitake mushrooms and sesame dressing
Brown rice risotto and coco beans infused with lemon+sencha green tea

Meal 6:
Carrot, celery, celeriac and parsley juice
Avocado, chives and little gem salad with tarragon and basil vinaigrette
Sweet potato and celeriac soup with nutmeg and thyme

new march update

day1

Juice: Fresh almond milk with extra virgin coconut oil, matcha green tea and raw honey
Lunch
-Borlotti bean and smoked green spelt soup with yellow peppers and sage
-French green beans with freshly ground sesame-egg sauce
Dinner
-Swiss chard with carrots, shitake mushrooms and almond argan oil sauce + coriander
-Spelt spaghetti with walnut sauce, roasted new garlic and kale (and optional grilled chicken)

Day2

Juice: Fresh brazil nut milk with vanilla, fig, raw cacao, dates and mint
Lunch
-Purple sprouting broccoli with almonds, garlic, ginger and marinated tofu
-Brown rice and coco beans in kombu broth with maitake mushrooms, lotus root and bokchoi

Dinner
-Blood orange, fennel and avocado salad with lemony virgin pistachio oil dressing
-Chickpeas and barley couscous with hokkaido pumpkin, fennel, cavalo nero and preserved lemon sauce

Day3

Juice: Pear, watercress, ginger and aloe vera juice
Lunch
-Grilled Radichio with kalamata olive-anchovie sauce, lemony dressing, red onions and capers
-Swiss chard with gnocchi, marjoram-basil pesto and goat’s cheese

Dinner

-Roasted beetroot and avocado salad with fresh nori seaweed, pine nuts and apple cider vinegar-miso mustard-tamari dressing
- Soba with burdock, carrot, leek and sesame