I started with an English Pea and Parmesan Soup with Beans on Toast. This was a pea soup topped with a parmesan espuma and what were not entirely dissimilar to salt and vinegar wotsits, while on the side, was a gorgeous crostino of broad beans, liberally laced with truffle shavings. The soup and the espuma both had a beautiful texture, but were a bit under-powered, but the main reason for having this dish was the "beans on toast" which is so good, it completely puts the soup in the shade.
|English Pea and Parmesan Soup with Beans on Toast|
|Ragout of Wild Mushrooms, Summer Truffle, Crispy Hen's Egg|
|Anna's Happy Trotters|
|Summer Berry Soup|
Coffee (an unfortunately crema-less, but decent-tasting espresso for me) came with excellent petits fours.
|The Olympic flag flies over Wiswell|