I am not used to such modern food, unless reading about it, and thought the whole thing was terrific fun. The different plates alone delighted me, from the large bowl with massive, non-glazed rim, ridged like an old LP and small dimple of a bowl in the centre, to the glass conical palette cleanser dish, which sat in a bowl of dry ice, steaming mysteriously.
These few words aren't going to do it justice, but I just want to post some descriptions and photos, at least, to remind me for when I find my notes!
Pea and mint texture (iced, olive oil).
Herefordshire asparagus and parmesan (with 'snow', olive oil dressing and pea shoots) Everyone has been talking about pea shoots this year in the weekend suppliments. Talk about trendy!
Lancashire old spot pig (braised belly, squid, cooking juices): the most soft, fatty, beautifully braised belly pork, lined up and overlapping. Squid and 'cooking juices', with what looked and tasted like a sheet of gravy cellophane - very intense flavour, unusual ...um...texture! I have never enjoyed a piece of pork more, this really made me look at it in a different light.
pre-dessert palette cleanser of rhubarb granita over dry ice ...
'Gariguette strawberries' consisiting of yoghurt ice cream, granita and olive oil.
Petit fours with coffee. I started with the fisherman's friend-flavoured treat, the one that looks like a white disc-shaped meringue on a stick. The madeleines were beautiful and moist - passion fruit and something; chocolate sticks, rich truffles, macaroons...
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