Chá Chá Chá
Faro Market
Caravan, Manchester
First asparagus of the season
Pip | Grilled dayboat fish, sea vegetables, bergamot & cockle broth
Erst | Beetroot, ajo blanco, green chilli
Mercado de Campo de Ourique, Lisbon
Skof | Dexter beef bavette, black pepper, delice pumpkin
Olhão farmers' market
Olhão market
Chá Chá Chá
Higher Ground | Jane's Farm pork, oyster mushroom, green lentils and new season carrot
Parkers Arms | Morecambe Bay whelks, garlic mayonnaise
El Rincon de Juan Carlos | Cured amberjack, marinade, amberjack broth
Chā Chā Chā | Local clams, grilled courgettes, greens and samphire
Restaurant Sat Bains | Mallard, Hopton Wafers shoot, XO cabbage, pine, thyme
Alchemilla | Celeriac cooked in whey, squid, black garlic, green olive
L'Enclume | Texel Cross lamb loin, roasted on the bone with barbecue Piroska onion marinated in our own shio koji, green onion purée, ramson leaves and chive flowers and a sauce made from the lamb bones spiked with fig leaf vinegar.
L'Enclume | West coast turbot gently steamed with a mousse of bay shrimps, Karmazyn broad bean variations, beck watercress, pickled sea lettuce and a shrimp cream infused with verbena.
L'Enclume | Lisse de meaux carrots cooked in rapeseed infused with nasturtium stems, with raw slices dusted in nasturtium powder and puree. Scallops from Orkney that have been brined and glazed with scallop garum and dried roe powder; ham fat emulsion, nasturtium leaves and a dressing made from nasturtium flowers, black garlic oil and our verjus.
Rogan at Home | Bread & butter pudding, caramelised apple compote, woodruff custard
Aulis
L'Enclume | spiced rhubarb with apple marigold
Casa Montaña, Valencia
Restaurante Karak
Dirty Heifer burger at African Volcano
Tomatoes, caper, anchovies and basil
Bar Tozino
Neal's Yard cheeses
