Pumpkin & sage dessert with the first pumpkins coming in.
Today we won a michelin star. What an incredible testament to the hard working, loyal team & the incredible suppliers from Cornwall to Nigeria, France & beyond. Big love to all those friends (you know who you are!) who supported us from the start and saw our potential & massive respect to @michelinguide for seeing it too. #michelinstar
Our version of foie gras. Pork jowl cured and cooked for days, yielding a melt in the mouth finish and slight crunch on first bite. On fermented red pepper and caramelised milk bread. Thanks @hchuaeoan for the 📷