Stone Bass

Wye Valley asparagus, wild garlic and mint pico de gallo, petit pois, white bean, tahini in crisp brick pastry

Birmingham Stories six-hour braised ox cheek croquette, burnt onion purée, young lettuce, aged Parmesan, courgette

Lemon and herb roast corn-fed chicken supreme, chicken and tarragon pie, wilted spinach, lemon thyme jus

Whipped smoked aubergine. Vegan.

Cornish white crab salad, cucumber, radish, coriander, avocado, yoghurt crisp, chilled coconut and tamarind sauce

Lancashire duck breast, heritage carrots with orange, white chicory, grilled leaves, spiced duck sauce

Boneless salted cod with peppers, tomato, garlic and ackee fruit

Crispy battered fish served in a taco with bold, zesty flavors.

Juicy pink salmon in a flavoursome marinade, oven baked and served with mashed potato, zesty avocado and mixed vegetables.

Jalapeño, yuzu, green verdemanda oil, crispy saffron

Fish and chips

With mushy peas and tartare sauce