Restaurant: The Ebury
Chef: James Holah
Front-of-house: Sarah Copper
The Purple Kitchen menu:
Salad of English garden vegetables with truffle cream
Spiced red mullet with couscous and tomato and cumin dressing
Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Warm salad of rare roasted venison with celeriac, pear and red cabbage
Lemon meringue tart with blueberry jelly
Chef: James Holah
Front-of-house: Sarah Copper
The Purple Kitchen menu:
Salad of English garden vegetables with truffle cream
Spiced red mullet with couscous and tomato and cumin dressing
Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Warm salad of rare roasted venison with celeriac, pear and red cabbage
Lemon meringue tart with blueberry jelly