April sees the warmer weather arriving bringing with it some early spring produce such as wild garlic, lamb and asparagus.
On the starters a lovely fresh Englsh parsley soup is garnished with boiled duck egg, crispy bread crumbs and rapeseed oil. A rich rabbit rillettes is mixed with Lardo di Colonatta, an Italian smoked pig fat, and served with a jelly made from the braising juices and Sauternes dessert wine to bring a complimentary sweet finish.
On the mains the long standing pork belly is replaced with roasted Cornish lamb which will be served with toasted quinoa, dry feta, apple and cucumber which will freshen up the rich lamb. We also have a great fish dish featuring pan fried sea trout paired with jersey royal potatoes, crème fraiche, caviar and slow cooked then charred leek.
There are also a couple of cracking new desserts this month. First up my play on lemon meringue with an Amalfi lemon curd, lavender meringue, short bread and raspberry sorbet flavoured with a little framboise. Then we have this amazing bitter chocolate ice cream flavoured with London Porter and treacle seasoned with a little fleur de sel and garnished with sesame crackers.