To start I ordered the dressed Portland crab with brown crab mayonnaise. The white crab meat was naturally light, sweet and refreshing and threaded with the richer, smooth brown crab mayonnaise, dressed with a light tomato dressing.
The Lincolnshire onion tart with a poached egg and chicken livers was intensely rich and indulgent as the strong flavour of the chicken livers mellowed with the runny egg yolk and sweet, caramel onions.
The date pudding was a light and fluffy rendition of the traditional sticky toffee pudding. Its caramel syrup was complimented by the melting brown sugar cream.
And finally the sea buckthorn posset, made from locally scavenged wild berries. Its flavour was a cross between orange and physalis running through both the smooth a creamy posset and the tangy jelly topping.