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

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