17/08/2026
This is a menu called Maybe.
August 15 2026
Our expectations are becoming increasingly tested & questioned, and the adverb being employed as a title, for this menu is perfect.
Our menus are designed as, food for thought, they are narratives of our times, and relationships with, place, people & planet.
Each season is increasingly uncertain, affecting the food grown, the food on the table, the food eaten.
We find that everything is connected and interconnected, similar to the mycelium web.
The uncertainty, the infringement of a, 'maybe' existence, knaws at our unconscious.
The humming is increasing in the background and maybe these narratives can no longer be ignored, no longer acting as a mantra of chit & chat, but rather responded to, with you.
This menu employs the preserved, the fermented, the grown, the life of a summer, the echoes of spring, the considerations of a year ago, and longer, as we find the need to....preserve.
This menu is inspired by the land, the garden, the imagination, and a deep desire to liberate our relationship with food & drink, produced at a library of books dedicated to the future.
We Grow, We Cook, We Eat, We Drink.
Plate 1
Pea Mousse, in Pickled Magnolia Pettle Wrap, drizzled with garlic infused honey, sprinkled with Wild Carrot Seed, row of borage flowers, shredded endive.
Plate 2
Beetroot Suzma, Pickled Walnut Paste, with Pickled Redcurrant.
Plate 3
Carnivor
Venison Carpaccio drizzled with Walnut Oil, Pickled Garlic Flower Bud & Scattered with Fennel Pollen.
Vegetarian
Goats Cheese & Spinach Pithiver
Plate 4
Cucumber & Egyptian Mint Soup
Plate 5
Carnivore
Pigeon en vol au vont, Toasted Nettle Seed, Spinach Mousse, Cucumber, Courgette & in-house Ricotta Salad, Powder of Fermented Wild Garlic Leaf
Vegetarian
Pan Fried Aubergine / Tomato Sauce, with Spinach Mousse, Cucumber, Courgette & in-house Ricotta Salad, Pommes Parmentier.
Plate 6
Blackcurrant Sorbet, infused with Blackcurrant Wh***ey
Blackcurrant Mousse
Dine in the Library 2027
