Soups, Salads, Starters and Mezze

Red chicory with Roquefort, clementine and walnut dressing

Butter braised leeks with pan - popped corn, white wine, grain mustard and walnuts

A hot Vichyssoise with mustard and parmesan

A butternut squash soup with fennel and chilli oil

A blitzed tomato soup with a poached egg and roasted spuds

A deconstructed gazpacho with its little salad