The Chequers, Bath. Spring 2014.
Braised ox cheek - smoked garlic mash, salt baked carrot, mushroom on duck fat toast.
Wiltshire pork - fillet, cheek oyster, and belly, black pudding, bulgur wheat, celeriac & pickled apple.
Loin of Cornish monkfish - curried lentils, Bombay potato, fennel, tomato.
Mushroom ‘lasagne’ - figs, rocket, aubergine, sage and onion bechamel, garlic bread