Mark Atwell:
Our Menu!
Mark Atwell:
Salad of Devonshire crab, grapefruit, celery
Mark Atwell:
Free-range hen's egg, watercress puree, Jabugo ham
Mark Atwell:
Braised fillet of Cornish brill, cucumber, wasabi and oyster
Mark Atwell:
Roasted loin of Shropshire venison, celeriac and truffle
Mark Atwell:
Blood orange carpaccio and its own sorbet
Mark Atwell:
'Dana's Birthday Cake': Textures of coconut and Ghana chocolate Grand Cru
Mark Atwell:
Dana
Mark Atwell:
Textures of coconut and Ghana chocolate Grand Cru
Mark Atwell:
IMG_2631-passed
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IMG_2645-passed
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IMG_2646-passed
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IMG_2628-passed
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IMG_2618-passed
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IMG_2619-passed
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IMG_2620-passed
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IMG_2622-passed
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IMG_2626-passed
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IMG_2627-passed
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IMG_2629-passed
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IMG_2630-passed
Mark Atwell:
IMG_2632-passed
Mark Atwell:
IMG_2633-passed
Mark Atwell:
Me! :o)
Mark Atwell:
Me! :o)
Mark Atwell:
Simon
Mark Atwell:
Gail