Jag starts menu planning with top quality, farm fresh vegetables and wild foraged herbs before considering whether meat, poultry or seafood is necessary. The result is a delightfully light, and intricate degustation menu. Our appetiser of tomato, sariette (an aromatic French sage) and langoustine contrasts the freshness of a garden and the sea. The dish is artfully plated with complex flavours. The potato, verveine and scallop is a hearty appetiser with the textural pairing of subtly flavoured key ingredients are covered in a creamy rich sauce lifted by the bright notes of lemon verbena. As we progress to mains, the succulent duck is perfectly paired with sweet cabbage, thym citron (lemon thyme), charred brussel sprout, tiny tomatoes and micro herbs. A dessert of strawberry, reine des pres (meadowsweet herb) and vanilla features three strawberry elements prettily perched amidst a delicate tuille and tiny edible flowers. 

Tatler Tip

Guests are not given a menu beforehand but are asked about their dietary restrictions (vegans are very welcome here).