The menu design and culinary flair will be influenced by Raymond Blanc's protégé, Oleg Ibragimov. Oleg has a wealth of experience having trained under Raymond at the two Michelin star restaurant and hotel, Le Manoir aux Quat'Saisons, for five years before moving on to work for a host of revered chefs.
Oleg returned to work under Raymond's direction in 2008 when he was appointed head chef of the Diamond Club at Emirates Stadium. Oleg's work was recently recognised at Salon Culinaire 2010, where he won the Gold Award.
Home cured gravalax with caper berries.
Peeled king prawns with a garlic aioli.
Ceviche of char-grilled squid with spring onions.
Loch Duart salmon terrine with nori seaweed.
BBQ duck and paw paw with bean shoots and sweet chilli dressing.
Plates of home-cooked English sirloin and Suffolk ham.
Halloumi, olive and tomato salad.
Dressed British leaves.
Red cabbage, apple and caraway slaw.
Beetroot braised brisket of beef with dill pickles and mustards.
Grilled Scottish salmon with salsa verde.
Maize-fed chicken with herb polenta.
Tofu noodles with sesame seeds and pak choi.
Green beans with toasted almonds.
Seasonal sliced fruit and berries.
Lemon meringue pie with raspberry sauce.
Warm treacle tart with clotted cream.
Plates of British cheese with homemade chutney.