THE GOURMANDAISE LATE SPRING SUPPER CLUB

Coombeshead Farm sourdough bread with pork crackling butter.

Olives

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

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

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Steve's Eton Mess.