Chef's PickTwelve-hour braised short rib, smoked yam purée, red wine jus.

Gressingham duck breast scored and rendered until the skin shatters, sliced rose-pink over a velvet butternut purée with flame-glazed heritage carrots and a bittersweet orange gastrique sharpened with grains of Selim.
Contains dairy.
Chef's PickTwelve-hour braised short rib, smoked yam purée, red wine jus.
Most LovedYaji-crusted lamb chops, yam fondant, tender greens, spiced jus.
Chef's PickSlow-stirred jollof risotto, charred jumbo prawns, herb oil.