1manandhispan aka Oliver Millington has had an interest in cooking his whole life. After cheffing in numerous pubs around the Cotswolds as a teenager and working as a catering manager for Planet Organic.Oliver settled in West London where he has been running supper clubs and pop-up nights for the last couple of years. He loves to experiment with classic flavours and quality ingredients but always puts his own twist on it.

This menu has been inspired by a summer in the Midi-Pyrennes, as well as the produce he grows in his West London garden. A menu of foodie delights that will leave taste buds and belly eqaully satisfied.

MENUChilled Beetroot Gazpacho with Goats Curd (V)
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Chicken Ballotine with Courgette Puree, Confit Tomatoes and Salsa Verde

Root Vegetable Tartlet with Courgette Puree and Salsa Verde (V)
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Smoked Mackerel and Apple Fishcake with a Herb Cream

Carpaccio of Celeriac with Rocket, Parmesan and Truffle Oil (V)
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Slow-cooked Lamb Belly Ragu with Parmesan & Thyme Polenta and Curley Kale

Braised Field Mushroom Ragu with Parmesan & Thyme Polenta and Curley Kale (V)
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Buttermilk Cheesecake with Malt Crumb Base, Flaked Almonds and Blackberry & Elderberry Coulis (V)