The Silver Birch

This vibrant dish is of Cured Mevagissey mackerel, pickled turnip and cucumber, mackerel belly tartare with lime and yuzu kosho, fresh dill and oyster emulsion. The impression is light and flavourful.

The squab pigeon uses the whole bird broken down, with the breast front facing and served with a croustillant made from the offal and leg meat, accompanied by hildora beans, apricot and beetroot, and a lovely reduction sauce.

Fresh Kentish blackberries served with a homemade granola, blackberry sorbet, meadowsweet mousse, and meringue.