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Sides

Bruschetta with aubergine, goat's cheese, thyme and balsamic pearls

Bergamot Tomato and Carrot Chutney

Salad of winter bitter leaves, watercress, pear and Comte with Fig Leaf Oil

Strawberry and Goat's Cheese Crostini with Balsamic Pearls

Pane Con Cipolla

Tomatoes stuffed with Freekah, lentils, Chermoula, Smokey Semi Dried Tomatoes, walnuts and cream cheese

Black Olive and Feta Flatbreads

Fregula Salad with Hot Chilli Tomatoes

Chicken Stock with Fresh Leaf Parsley Oil

Mediterranean Vegetables with Buffalo Mozzarella and Balsamic Pearls

Rose Harissa and maple roasted carrots

Bessara Dip with Broad Beans and Butterbeans

Barley Couscous salad with Beetroot and Toasted Almonds

Chargrilled Zhougy gem lettuces with pecorino

Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips

Smoked chicken, grapefruit and balsamic pearl salad

Toasted Almond, Rocket & Parsley Salad

Raw Fennel, Olive, and Orange Salad

Whipped Feta with Zhoug

Quick Panzanella

Extra Virgin Fig Leaf Olive Oil & Green Olive Focaccia

Puntarella Salad with Pomegranate Molasses, Bergamot and Early Harvest Olive Oil

Orange and Radish Salad

Rose Harissa Aubergine Caviar

Quick and Easy Flatbread

Fig, Pecorino & Walnut Salad with Balsamic Vinegar

Asparagus with Preserved Lemons and Pickled Chilli

Fried Artichokes

Roasted Corn with Capia Butter

Charred Hispi with Supergreen Pesto

Chopped salad with Siyez and Pomegranate Molasses dressing

Asparagus with Moroccan‐style Harissa and Goat’s Cheese Dip

Couscous with Pinenuts, raisins & caramelised onions

Chermoula kibbeh served with yoghurt and mint

Prosciutto, peaches and rocket salad

Warm Balsamic Beetroot Salad