Topinambur
The menu under Chris Harrod is seasonal, using locally produced meat and vegetables. Tasting menu dishes include asparagus which comes from the nearby Wye Valley, while turbot from Cornwall is used. There are foraged items included in the menu, such as hedge bedstraw and pennywort. Charlock is served with crab, while hogweed is used in an asparagus based dish. He uses foams on dishes, including on a Jerusalem artichoke starter comprising caramelized artichokes with goat's curd, trompette mushrooms and Parmigiano-Reggiano.