Wild garlic tart.

Wild sushi.

Dock and nettle puddings, dusted with dried cep powder; reindeer moss; and a tasty wild garlic sauce.

Razor clams and seaside herbs in a buttermilk and wild garlic sauce.

Vegetarian option. Seaside herb salad with wild garlic.

Pickled crap and sea kale salad. Dusted with crunchy rye.

Vegetarian option. Sea kale salad with crunchy rye and flavourful rapeseed oil.

Cured pike, with sliced reedmace, burnt onions and ground elder.

Vegetarian option. Sliced reedmace, burnt onions and ground elder.

Salt baked celerac with sea lettuce. The pickled wild garlic seeds were delicious!

Floral salad with elderflower vinaigrette.

Mushroom broth with pickled chanterelles. Carnivores had the addition of hay smoked bone marrow.

Venison, scurvy grass and wild thyme.

Vegetarian option. Roasted Jerusalem artichoke, scurvy grass and wild thyme oil. Jerusalem artichoke is delicious, but very uncomfortable for the 12 hours after eating...

Local cheeses with crabapple and seabuckthorn jelly.

Douglas fir granita.

Buttermilk sorbet, cream cheese foam, sweet-cured Jerusalem artichoke and violets.

Petit four; meadowsweet marshmallow and chocolate dipped boozy damsons.