* Wild herbs and green juice shots as an aperitif

* Wild garlic soup and Kelp crisps

* Fresh Rottingdean mussels and bread

* Creamy wild mushroom fresh pasta with wild leaves & flower salad

* Nettle and feta cheese tart

Followed by hedgerow sauce syllabub, freshly made tweel biscuits and crystallised violets and primroses.


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