First course: Smoked apple and beetroot gyoza with cider vinegar dipping sauce
Guests opening the smoked gyoza
Second course: Mussels and tempura samphire in a creamy cider sauce
The arrival of autumn brings a welcome abundance of apples, something our friends at Wobblegate farm in Sussex know only too well.
Third course: Braised pork cheek, ham hock bon bon and crispy pigs ears served with a cider, port and apple compote.
A palette cleansing digestive, made from cider vinegar, turmeric and fresh herbs