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Snacks: Umami-Trout-Gruyère
Eel: Smoked eel, rillette & torched, granny smith, aerated Ivoire chocolate, Oscietra caviar
Spring: Yorkshire asparagus & fermented juice, confit yolk, wild garlic
Scallop: Orkney hand dived scallop, yamagataya nori, allium & kelp
Scottish venison
Squab: Anjou Pigeon, courgette, Tokyo turnip & master stock
Savoury: Baron Bigod, pumpkin and sunflower granola, apple & celery
Strawberry: Gariguette strawberries, Mexican marigold, còconut & citrus
Yeast: Yeast parfait, chocolate ganache, salted caramel, walnut & pearl barley
