The first two courses were designed to be eaten by hand and in a single bite, highlighting the swede and carrot. An umami savoury cracker was balanced with pear, celeriac and onion.
The single bites may have been small but they were packed with flavour as Georgia talked us through each plate, showcasing innovation with common vegetables.
Handmade soda bread enriched with stout and served with whipped whisky butter paired with a savoury tea made it a wonderfully comforting course.
Cauliflower was transformed into a delicate but punchy take on a tom yum soup, showcasing the exciting and immersive nature of the experience.
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