12:00–12:50: Lunch

Served cold:
 

• Wye valley asparagus, smoked duck egg yolk, garlic chive emulsion, foraged mushrooms, brioche toast and crispy shallots (vegetarian)
   

Served warm:
 

• Smoked ketchup glazed Ayshire beef cheek, heritage carrot rosti, watercress puree, pickled pearl onions and crispy shallot crumb
  
  
• Truffle mac and cheese, wild rocket pesto, semi dried tomatoes, parmesan pangrattato (vegetarian)
  
  
• Breast of Cornish Hen, Wye Valley asparagus, chicken fat hash brown, garlic and mustard emulsion, roasted chicken jus
  
  

17:00–18:00: Networking

Served cold:
 

• Red yuzu kosho beef, crispy rice, avocado, truffle, caviar
  
  
• Blue corn taco, miso foraged mushrooms, avocado, pickled mooli and sesame
seeds (vegan)
  
  
• Duck cornet, mooli, Japanese mayonnaise, shizo and hoisin
  
  

Served warm:
 

• Torched tuna potato 'croquette', dill emulsion, pickled shallots
  
  
• Fried chicken, black garlic and rosemary salt
  
  
• Welsh rarebit soufflé tartlet, red onion marmalade and crispy sage (vegetarian)