A light starter of goats curd & a fresh week old goats cheese, very fresh & a little acidic, from a local fromagerie which the guests visit on one of there day trips, served with candy beetroot & golden beetroot both cooked sous vide, pumpkin seeds, walnut & parsley crumble, dehydrated beetroot powder & pea shoots.

Cooking the beetroot sous vide in a vacuum bag means that they keep their vibrant colours & lose none their flavour.

The chèvre fraiche is only aged for a week which means it is very light with a mild flavour & a little acidity. This means it blends very well with the goats curd.