-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

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