Last Saturday we celebrated Max Ernst with a joyful meal.

To start with – turquoise cocktails, with the scent of elderflower champagne and some base notes of juniper and peach with warm olives and salt and pepper walnuts


  • Smoked salmon fish bites with fried capers, wasabi mayo and rocket
  • Cream of parsnip soup, berber spices, sour cream and pesto garnish and walnut dukkah
  • Seedy bread
  • Slow roast pork, crackling, warm carrot salad, mushy peas, baked onion and grainy mustard gravy
  • Labneh cheese ball with roast hazelnuts, pickled walnuts, globe carrots and kale
  • Creme brulee with tamarillo compote and Limoncello
  • Tea, coffee, a lemon curd macaron and red fruit liqueurs