Soup of the day with spring vegetables and herbs and breadstick

Burrata with salad of fava beans, asparagus, landcress, escarole and lemon

Risotto of new season peas, Parmesan, Prosecco and chervil

Soufflé Suissesse – warm Gruyère soufflé with sage cream, landcress and Parmesan

Warm white and green asparagus with chive Hollandaise and lemon

Scottish smoked salmon with avocado, crème fraîche and lamb’s lettuce, with lemon and seeded rye wafers

Devon crab salad with green and white asparagus, lemon and crab mayonnaise

Prosciutto di Parma and artisan-cured Toscano with sweet-sour cipolline onions

Fillet of Cornish fish (depending on market) roasted with sauce of Prosecco and chervil; steamed spring vegetables and pot of Jersey Royals

Roasted Scottish fish (depending on market) with dill and chives, Italian peas, grellot onions, lettuce hearts and fennel

Breast of corn-fed chicken filled and roasted with thyme and wild garlic, baked Jerusalem artichoke, steamed leaf spinach and potato galette

Breast of Lancashire duck roasted with sage, orange and pinenuts, baked golden and red beetroot, carrots and salad of garden rocket leaves

Loin of Correze veal filled and roasted with rosemary, raisins and spinach with roasted potatoes

British Isles cheeses with oatmeal biscuits, chutney and celery heart

Selection of ice creams and sorbets with biscuits

Plate of gariguette strawberries with brown sugar and crème fraîche

Spring rhubarb trifle with crème anglaise and pistachio nuts

Crème fraiche panna cotta with black sesame seed wafer

Lemon curd cheesecake with candied lemon peel

Warm dark chocolate pudding with soured cream and chocolate shavings

Please note this is a sample menu and should only be used as a guide.