Starters

This has proven very popular in both Minster and Canterbury and has been a hit with our guests. It was developed by Mark Cragg, the Executive Chef. Its beauty comes from the simplicity of flavour and texture.

Asparagus is such a beautiful ingredient and, as the season is so short - from the end of April to the middle of June - it’s all about making the most of it when it’s here.

This is summer on a plate. I’m a great believer that if you have sensational ingredients you should respect them, not mess around with them too much, and let them speak for themselves. The sweet flavours of beautiful and colourful tomatoes are paired in this dish with a light and creamy goat’s curd, while the dressing elevates the flavours to new heights. Simple but stunning. You’ll enjoy every mouthful.