Chef Henry Porter (Evelyn’s Table, Wild Flor, Etch) is taking over the Trenchmore Table on 7th June.

Menu:

dashi meringue, furikake beef tartare, nasturtium

Japanese milk bread, lovage butter, pangritata

Spanish onion, hay cream, seaweed

miso hanger steak, oyster mushroom, bone marrow

white chocolate, beef fat caramel, buckwheat

Join us from 6pm, food served at 7pm.