Aulis Simon Rogan

Raw Belted Galloway beef in coal oil, pumpkin seed, fermented cucumber and kohlrabi.⁠
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Plated by our junior sous .⁠
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Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants

Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.

On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.

The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.

Browse our sample menu via the link in bio.