Burrata, Parma ham, broad beans, baked rhubarb, mint, tempura elderflower
Duck, stuffed courgette flower, steamed asparagus, cherries, pistachios, charred shallot, watercress, elderflower jelly
Treacle tart, elderflower and lemon ice-cream, strawberries
Elderflower Power was the name of the game last night, with our first supper at AT HQ since April, and we were back with a vengeance, celebrating our favourite edible bloom in every course.
We kicked off with our signature bread and dips, followed by buffalo mozzarella, Parma ham, broad beans, baked rhubarb, mint and tempura elderflower - fantastically light and a real crowd pleaser.
The main course was duck, stuffed courgette flower, steamed asparagus, cherries, pistachios, charred shallot, watercress and elderflower jelly.
Dessert was a simple treacle tart with strawberries and one of our best ice creams ever, which was flavoured with lemon and elderflower (of course!).
Another great crowd, lots of inventive cookery and a theme that we absolutely loved meant that we had a blast!