A Spring Buffet Lunch

• Shot glasses of new season's wild garlic, saffron and potato soup
• Poppy seed bread
  
  
• Butterflied marinated spring lamb cooked on the grill served with salsa verde
• Homemade spinach, ricotta and parmesan ravioli drizzled with butter and sage
• English asparagus spears with celery salted quails eggs and hollandaise
• Warm salad of podded peas, broad beans, green beans and artichoke hearts with fresh goats cheese and mint
• New potatoes
  
  
• First strawberries of the season with Jersey cream
• English and Welsh cheeses with oatcakes