Chris Pople:
Interior
Chris Pople:
Beetroot leaf
Chris Pople:
Pine smoked beetroot
Chris Pople:
Cod and parsley / Duck leg ham
Chris Pople:
Cartmel butter
Chris Pople:
Grilled salad, beef broth
Chris Pople:
Bread
Chris Pople:
Scallops, green tomato, hogweed juice
Chris Pople:
Salted gooseberry and herb tart
Chris Pople:
Spinach with Exmoor caviar
Chris Pople:
Jerusalem artichoke with ragstone
Chris Pople:
2nd bread course
Chris Pople:
Duck
Chris Pople:
Interior
Chris Pople:
Cheeseboard (inc. St James, right)
Chris Pople:
Blackberry and calamint
Chris Pople:
Sheep's milk, rosehip, buckwheat
Chris Pople:
"Anvil"
Chris Pople:
Fig leaf, meadowsweet, fig syrup
Chris Pople:
Mint, apple marigold, lemon thyme