There's something about spring ingredients that just belong together - pea and wild garlic agnolotti with English asparagus. Simple, seasonal, and really good. Find the full recipe inside. Enjoy!

Juniper, Smoked Beetroot & Pickled Bilberries. Venison loin stuffed with lardo, gently cooked in juniper brown butter, then finished over coals for a final smoky note. Built with beetroot glaze, beet gel, crisp sweetbreads, crepinette, and pickled bilberries to cut through the richness. Find the full recipe inside the Cookbook. Enjoy!

Wild Cornish turbot, lightly kombu-brined and filled with a delicate turbot and scallop mousse, gently steamed to preserve its natural sweetness. Paired with celeriac layers, Cornish mussels, smoked butter, and a champagne shellfish sauce, finished with shaved white truffle. A dish built on technique, balance, and restraint... and one you can recreate yourself, step by step, inside the membership. Have fun! :)