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Pressed Dingley Dell pork, cured duck liver, confit plums and beer pickled onion
Dorset Crab, pickled kohlrabi, sorrel and Scottish langoustines
Cep risotto, Iberico ham, Tunworth cheese, smoked butter
Saddle of venison, foie gras, pear and chestnut
Salted caramel tart, lemon thyme, buttermilk
Beauvale cheese, caramelised pink lady apples
