May Day Bank Holiday Lunch

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Dressed Cornish Crab with Mayonaise and Hard Boiled Quails Eggs - from The Chelsea Fishmonger Rex Goldsmith

Roast Loin of Dorset Organic (Tamworth) Pork - from Jack O'Shea
Roast Carrots , Potatoes and Parsnips
Sauted Spinach with Pancetta

St Marcellin , Pont-l'Évêque - from La Fromagerie London - Parmabio 50 month Organic Parmigiano Reggiano from Fausto Brugnoli e Marina Carpanini hand carried from Vischeto , Parma.




Rhubarb and Strawberry Crumble with Jersey Double Cream made by Mrs Gastro



Meursault, Les Charmes,2005, 1er Cru, Domaine Michel Bouzereau - Berry Brothers & Rudd

Coudoulet de Beaucastel Red , 2006 Cote du Rhone - Haynes Hanson & Clark
Chateau de Beaucastel 2004 Chateauneuf du Pape Hommage a Jacques Perrin - Gift

2006 Passito di Pantelleria DOC Ben Rye - Harrods