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Slow cooked duck egg, roasted chestnut, shaved truffle and artichokes
BBQ Scottish langoustine, pak choi, winter radish and bergamot
Wild halibut, salt baked celeriac, smoked pork and sour apples
Loin of Rhug estate venison, foie gras, turnip, oats and malt
Chocolate parfait, macha and buttermilk
Beauvale cheese, wild flower honey and lardy cake
