THE GOURMANDAISE LATE SPRING SUPPER CLUB

Coombeshead Farm sourdough bread with pork crackling butter.

Olives

Oven roasted Lyd Valley asparagus, rocket pesto, goats cheese and broad beans.

Philip Warren's Spring lamb rump, Lifton new potatoes, gem lettuce, Spring onions and wilted greens.

Steve's Eton Mess.