CHICKEN BRINE

2l Water

110g Salt

10g Pink salt

50g Honey

20g Brown sugar

1 Bay

2 Sprigs Thyme

2 Garlic cloves

10g B. peppercorns

CONFIT SALT

1. kg Course salt

   450g Sugar

   15g Thyme

   15g Lemon zest

   10g Black pepper

   CONFIT CHICKEN THIGHS

   De-boned and skinned thighs me Bay

   Confit salt

   Garlic cloves, crushed

   Thyme

   Bay

   CHICKEN MOUSSE

   200g Chicken thigh, diced

   30g Egg white

   5g Potato starch

   5g Salt

   90g Double cream

   40g Crème fraiche

   20g Truffle, chopped

   20g Confit shallot

   200g Confit chicken thigh, chopped

   POTATO CRUMB

   500g Chipping potatoes

   POTATO & CHICKEN CRUMB

   100g Chicken crumb

   100g Potato crumb

   5g Picked thyme, deep fried

   CHICKEN FARCE

   400g Chicken drumstick, de-boned

   40g Chicken liver

   40g Chicken heart

   12g Salt

   2g Pink salt

   150g Shallot, diced

   2 Garlic cloves, grated

   1g Mace

   1g Allspice

   1g Black pepper

   1g Rosemary

2. g Sage

3. g Thyme

   CHICKEN & TRUFFLE SAUCE

   2kg Chicken wings, chopped

   2g Sea salt

   2g B. pepper

   100ml oil

   1 Carrots 3cm dice

   1 Onions 3cm dice

   1 Shallots 3cm dice

   3 Celery sticks 3cm dice

   2 Garlic cloves, bashed

   1 bay

   10g thyme

   750ml Madeira

   2l Chicken stock

   1l Veal stock

   Chopped truffle

   Cab sav vinegar

   Glucose syrup

   CHICKEN CREAM SAUCE

   1kg Chicken wings, chopped

   100g Butter

   400g Button mushroom, sliced

   15g Dried ceps, re-hydrated

   200g Shallot, sliced

   2 Garlic, sliced

   10g Thyme

   1 Bay

   10g Salt

   200g Fino sherry

   200g Madeira

   400g Dry white wine

   400g Brown chicken stock

   400g Chicken stock

   400g Double cream

   4tsp Crème fraiche

   FERMENTED BARLEY

   200g Pearl, black and Barsham barley (soaked in 2l water for 5-7 days @ room temperature)

   1 Carrot, ¼’ed

   ½ Onion, ¼’ed

   1 Shallot, ¼’ed

   15g Thyme

   2 Bay leaves

   5 Garlic cloves

   15g Parsley

   FERMENTED GRAIN POT (FOR 1)

   5g Of each fermented barley

   3 x Grilled fermented Roscoff

   3 x Grilled chanterelles

   3 x Diced confit thigh

   3 x Diced chicken farce

4. g Chopped tarragon

2g Miso

4g Crème fraiche

3g Butter

BREAD SAUCE FOAM

2kg Milk

80g Butter

1 Bay leaf

20 B. peppercorns

3 Onion’s, ¼’ed

10g Salt

3 Garlic cloves, crushed

5g Nutmeg, grated

200g Brioche

400g White bread

40g Bread miso

POTATO SPIRAL

Chris Hayselden Maris pipers

Herb clarified butter & chicken fat (50:50)

Salt

SPROUT SHELLS

sprout leaves

ONION KETCHUP

8 Roscoff onions, sliced

100ml Veg oil

30g Demerara sugar

15g Maldon salt

4g finely crushed black pepper

20g Thyme

4 Bay

700ml Veg oil

200ml Sherry Vinegar

PICKLED BORETTANE ONIONS

500g Water

500g Rice vinegar

10g Thyme

1 Bay

250g Caster Sugar

20g Salt

1 Umeboshi tub (120g), de-stoned

20g Purple shiso

Borettane onions, peeled and ½ ‘ed

GARLIC PUREE

400g Peeled garlic

200ml Veg nage

5g salt

15g caster sugar

400ml cream