The wild pigs are bought from the company that sells the Venison, Richards Wild LOOK IT UP! The heads are soaked in salted water for 24 hours. This removes excess blood and gives the meat more texture.

We cook the heads in vegetables, pepper herbs and wine for 4 hours until soft. The meat is then mixed with some cooked onion and the stock that is left over. When this is cold and hard we cut squares and then fry them for service.

The apples are smoked and cooked with sugar. The pumpkin is sliced raw and mixed with homemade mayonnaise, parsley and chives The black pudding/blütwurst is from a company called The Sausage Man from Markthalle 9.”

Here are some other highlights:

Charred radicchio with miso, orange, fried nori / Haveland apple pork with barley, spinach & burnt leek/onion bhajis with yoghurt, mint & pumpkin ketchup / Sherry prunes with Valrhona 70%, orange & earl grey.