As you all know , I`ve spent the last 10 years eating at Lenclume and i think by now everyone knows its “just down the road” and “on my doorstep” so i won`t go rubbing it in yet again. This was a totally random booking made on Twitter whilst half drunk in Wetherspoons on a Saturday evening.It was a simple case of “What are we doing for lunch tomorrow” ? and within 5 minutes i had a return `tweet` off head chef Mark Birchall and the job was done. So here it is in all of its wonderful glory…..19 amazing courses cooked for us by the very talented Mark and the Lenclume team…..and 4 hours to get through it all.

Oyster Pebbles.

Cockle , Seaweed and Horseradish.

Smoked Eel with Ham Fat.

Lichen , Frozen Ox and Sour Cream.

Chickpea wafers with Garlic and petals.

Kohlrabi , Eggs and Truffle.

Cod “Yolk” Sage cream , Pea shoots , Salt and Vinegar.

Westcombe Dumpling , Vegetable Broth , Beetroot and Shoots.

Valley Venison , Charcoal Oil , Mustard and Fennel.

Valley Mushrooms ,Yellow  Pea and Lettuce , Smoked Marrow and Stonecrop.

Mussels in their own juice , Cabbage and Leek.

Artichokes with Goats Cheese , Tarragon and Malt.

Butter poached Brill , Grilled Carrots , Manx Queenies and Celandine.

Reg`s Guinea Hen , Kale , Potato , Offal and Scurvy grass.

Selection of English cheeses.

Sea Buckthorn , Buttermilk , Liquorice and Butternut.

Rhubarb with Brown Butter , Wild Sorrel and Apple.

Sheeps Milk , Gingerbread , Wild Chervil and Caramel.

Pear , Sweet cheese and Celeriac.

Aerated Chocolate , Kendal mint cake ice cream.

To see the full set of photos from my lunch please CLICK HERE.