Chris Pople:
Trealy farm black pudding, aromatic seeds and herb (inc mugwort) flowers
Chris Pople:
Orkney scallop, heirloom melon cucumbers, yoghurt, pickled elderflower, dill flowers
Chris Pople:
Huntsham farm suckling pig, pickled pine nuts, violet potatoes, charred beans, nasturtium
Chris Pople:
Cornish plaice with mussels, turnip, charred leek and radish
Chris Pople:
Aerated raspberry mousse with herefordshire raspberries, herb (tarragon, thyme and something else) sorbet, and cocoa
Chris Pople:
Violet parfait with blueberry, lemon thyme and rose
Chris Pople:
Petits fours - nettle macaron, and pineapple weed jellies