Petersham Nurseries Café

• Crispy Bramata with Lemon Mayonnaise
• Sourdough Bruschetta with Black Iberico Tomato & Wild Garlic

• Cestino di Verdure with Asparagus, Radishes, Peas & Goat’s Cheese
• Chargrilled White Asparagus with Anchovy, Hazelnut, Chilli & Amalfi Lemon
• Pigeon with Beetroot, Jersey Royals, Lardo, Radicchio & Balsamic
• Halibut Ceviche with Chilli, Grapefruit, Blood Orange, Samphire & Dulce Crisps
• Tatliolini alle Vongole with Agretti, Parsley & Amalfi Lemon

• Spring Vegetables on Bramata Polenta, Crispy Haye Farm Egg, Miso & Sesame Seed
• Pork Cheek with Butter Beans & Wild Garlic Mash
• Roast Lamb Saddle with Courgette, Peas, Broad Beans & Carrots
• Haye Farm Chicken stuffed with Spinach Ricotta, Pine Nuts with Potato & Fennel Gratin
• Cod with Chickpeas, Sweet Potato, Spinach, Cumin & Harissa Breadcrumbs

Being one of the pioneers in the slow food movement, we celebrate traditional methods of growing quality ingredients. This ethos has flowed into building relationships with organic British suppliers and sourcing responsibly from small like-minded producers, including our own farm – Haye Farm Devon. Bringing the very best organic and sustainably produced meat and vegetables straight from the farm to our kitchens.

With our menus being refreshed through the season, our chefs only use produce which is at its peak. Most ingredients are British first, while some speciality ingredients are sourced from Italy – such as Parmesan, White Truffles, Olive Oil and Vanilla pods. As we are so seasonally led, the colours of the plate naturally reflect the changing view outside.

Our offering is simple in so far as we don’t seek to bathe ingredients in heavy sauces or to override or change their essence in any way. We are classicists. When we have beautiful produce, well grown and correctly sourced, we use them in our recipes in the simplest way to bring out their natural favour and beauty.