Bronze

Herb pesto, satsuma currant glaze

Celtuce, sweet carrot, wood ear mushrooms

Couscous, kale, guinea sauce

Charred cabbage, toasted chana, collard pesto

Fennel, scotch bonnet honey vinaigrette

Lima beans, butter beans, darjeeling

​​King trumpet mushrooms, tamarind black garlic puree

Oyster trumpet mushroom, cashew bird’s eye glaze

Red mustard greens, garlic chives, red cabbage

Green papaya, rainbow carrot, spring onion

Snow pea shoots, callaloo relish, black barrel sauce

Spring onion, thyme, shallots

Parsley, basil, scotch bonnet

Edo, cassava, russet