Starter
Burnt chilli marinated mozzarella with butter leaves, peaches and shaved radish, basil oil and toasted sunflower seeds
Main
Ben Quinn’s smoked chicken, rested in brown sugar and cider vinegar served with whole herb salsa verde
Creamy borlotti beans with wood roasted tomatoes and smoked garlic
Fennel and tomato salad with pink onions and mother’s garden olive oil
Dessert
Cornish fairings with vanilla and cardamom mascarpone with strawberries in cider and mint
