Chef George Nolan and Chef Calum Jackson celebrate leaf to stem cooking, particularly the variety of mushrooms we have available in the UK.
Showcasing what can be done to vegetables to create big bold flavours, drawing on influences from cuisines all over the world. Zero waste is always at the centre of their dishes.
Porcini mushroom paté
Nduja croqueta, wild garlic
King oyster mushroom mariniére, samphire, sourdough crostini, wakame, mushroom crisp
Koji carrot, pistachio dukkah, lentils, tahini labneh, carrot sumac ketchup
Mushroom keema, crispy Bombay pomme anna, coriander chutney, apple curry sauce
Carrot ice cream, shortbread, cardamom gel