10/06/2026
Simple food, done well.
Making the most of the last of the English asparagus season with a lunch that celebrates some of our favourite local ingredients.
Poached local eggs, tender asparagus, buttery new potatoes, punchy sauce gribiche, nutty brown butter pangrattato and a generous shaving of Parmesan.
No unnecessary fuss – just fresh seasonal produce at its best.
This is exactly why we love cooking with the seasons. One ingredient takes centre stage, supported by a few carefully chosen flavours, and lunch is sorted.
