For the second of our Spring guest chef collaborations, we are extremely excited to be joined by Harriet Mansell of acclaimed Lyme Regis restaurants Robin Wylde and Lilac.
Harriet is known for hyper-seasonal approach to cooking that melds together the flavours of the South coast with creativity, finesse and a sense of playfulness and fun.
Harriet will be collaborating with Nicholas and the Holm team to create a menu that fuses together their two styles which will look something like this:
Potato puff, Berskwell, smoked dulse Woodruff curd tart, spring herbs Tempura nettles, smoked cod's roe
Cull Yaw tartare, toasted herb mayo, brassicas Holm sourdough & Robin Wylde chamomile bread
Lion's mane steamed bun, seasame, mushroom broth
Pollack, mussel vinaigrette, bbq'd Alexanders
Brown sugar panna cotta, yoghurt, rhubarb, pine
Birch sap palmiers White chocolate & wakame truffles
This is a set menu only event - please let us know about any dietary requirements when booking and we will try our best to accomodate them. Please arrive promptly at 6.30pm for a 7pm start.
The ticket price includes a welcome drink, as well as a 12.5% service charge that goes directly to our team.
