We will be joined in the kitchen by Adam Byatt for a one-off collaboration dinner at Wildflowers in a reunion with Aaron who first cooked side by side at Adam’s Michelin-starred Trinity.

In tribute to their shared history, the five-course menu (£125pp) will revisit dishes and flavours from years spent cooking together, reimagined through Wildflowers’ contemporary lens and Adam’s classical influence.

To accompany the menu, an optional wine pairing will be available, thoughtfully curated by Jack Byatt and Elinor Blair.

  • Wildflowers focaccia x Trinity sourdough  

    Smoked cod's roe with crisp flatbreads & radishes  

    ~ 

    Three Cooley gold rock oysters 

    Razor clam & lemon thyme – Oysters farcies – Caviar & bone marrow 

    ~ 

    Pig's trotter & cuttlefish baked rice  

    with crisp pork jowl, fried quail's eggs & mojo verde 

    Add carabinero prawn tarare £15/pp 

    ~ 

    Grouse cooked over embers, glazed & stuffed sollies figs

    Or 

    Salt baked wild Cornish seabass 

    Delica pumpkin, pine nuts, raisins, brown butter & fino sherry

    Boulangère potatoes 

    ~ 

    Salt caramel custard tart, fior di latte gelato, olive oil & grape balsamic 

    ~ 

    Warm wildflower honey & beeswax madeleines 

     

    £125 per person  

  • Tables are available from 5.30- 9.30pm

    Bookings are for two hours; however, you're welcome to extend your evening with a drink in the Wine Bar before or after your meal.

    Book Here

    • Please preorder your choice of main when booking

    • Please note we are unable to accommodate any dietary requirements.

    • Bookings are for 2 hours

    • Cancellations made within 48 hours of your reservation will incur a £50 per person fee.