Greg Clarke

31st May – 4th June

His mastery of the Michelin dark arts, paired with his passion for sourcing and foraging the best of the British larder, make him one of the brightest talents in the country. Lucky for us then that he’s planning to open a place of his own in the not too distant future, where dishes like ‘Wye Valley Asparagus, Wild Fennel & Smoked Eel’, ‘Miso Poached Skate, Dashi Butter Sauce’ and ‘Herdwick Lamb, Smoked Anchovy & Grilled Cucumber’ will showcase his “flavour first, produce driven, detail obsessed, fire fuelled cooking”.

Meticulously sourced from growers and producers around these isles, Greg’s food is intrinsically linked to nature and the local surroundings. If that sounds amazing, that’s because it is. His Carousel menu is just… Well take a look for yourself.