Made by husband and wife team Robin and Carla Betts on the North Downs in Kent just over 20 miles from the centre of the capital. The couple started making cheese in 2006 after building their own oak-framed barn on the edge of the family dairy farm, which is fitted with the latest ecotechnologies from solar panels to ground source heat pumps. They even dug out their own maturing cave from the chalk downs where the raw milk, clothbound cheddar is matured for 10 months. It means the cheese is completely carbon neutral, but just as importantly tastes delicious. Buttery, fruity and with a pleasing earthy flavour, it matches beautifully with a brown ale. UP · V

The soft, gooey texture and mellow flavour, which is sweet and spicy and framed by a lovely underlying earthiness makes this blue have more in common with Gorgonzola Dolce than a traditional Stilton thanks to its Milk comes from family farms in the Peak District National Park and the curds are hand ladled to achieve a silky texture. P

A fresh, lactic log rolled in ash with a natural rind made by Peter Humphies. The paste of these cheese gives notes citrus and a silky texture. UP · V ·

This semi-hard ewes’ milk cheese from the same maker as the Driftwood is made to the same recipe as their washed rind goats’ cheese Rachel, it is matured for around three months and has a clean nutty flavour. It is named after a cheese maker at the business called Russell, who helped make the first batch. UP · V ·

Rare breed ham & black pudding terrine, Rhubarb chutney, toasted sourdough: CELERY, GLUTEN, SULPHITES, (CONTAINS ONION)

Aged Angus steak tartare, Avruga caviar, endive and Yun’s herbs: FISH, GLUTEN, SULPHITES

Forman’s London cured oak smoked salmon, Chopped egg, pickles and brown bread: EGGS, FISH, GLUTEN, SULPHITES

Beer tempura cod cheeks, Tartar garnish: EGGS, FISH, GLUTEN, MUSTARD, SULPHITES

Wild garlic and nettle soup
Garlic sippets: (CONTAINS GARLIC)

Cheltenham beetroot tartlet, Pine nuts, bitter leaves: GLUTEN, SULPHITES

‘‘THIS™ Isn’t chicken’’ vindaloo, Pilaf rice, naan and rhubarb chutney: GLUTEN, MUSTARD, SOYA, SULPHITES (CONTAINS GARLIC, ONION, TOMATOES)

Grilled cauliflower steak, Lemon jam, capers and parsley: SULPHITES

Red wine ox cheeks, Roast garlic, horseradish mash and brioche crumbs: CELERY, DAIRY, EGGS, GLUTEN, SULPHITES (CONTAINS ONION)

Welsh roast lamb rump, Leek and Blue cheese mash: DAIRY

Roast monkfish ‘‘saltimbocca’’, Essex pancetta, cipollini onions and cider: CELERY, DAIRY, FISH, MEAT (CONTAINS ONION)

Black truffle and parmesan fries: DAIRY

Purple sprouting broccoli, lemon butter: DAIRY

Clapshot,bashed turnip and swede: DAIRY

Mac & Cheese: DAIRY, GLUTEN

Rhubarb and Bramley apple crumble with vanilla custard: EGGS, DAIRY, GLUTEN

Baked Calvados custard with burnt apple purée and honey almond crumb: EGGS, DAIRY, GLUTEN, HONEY, NUTS

Strawberry jam roly poly with rose water custard and vanilla ice cream: SOYA, SULPHITES, GLUTEN

Rhubarb jelly with ginger pastry cream, lemon biscuit and vanilla ice cream: EGGS, DAIRY, GLUTEN, MEAT (GELATINE)

White chocolate mousse with blood orange, caramelised bread & butter pudding slice and milk cookie: EGGS, DAIRY, GLUTEN, MEAT (GELATINE), SOYA (LECITHIN)