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Kit & Kee
Seasonal & Sustainable Cuisine
Vegan
Dairy Free
Vegetarian
Every one of our suppliers is handpicked
This one was picked by Seb
About Kit & Kee
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Canapés
Mussel and lovage croquettes. Scallop ceviche, crab apple and smoked chilli. Wild mushroom parfait, pickled girolles, barley cracker
Sharing Boards
A selection of Bottle Farm charcuterie, including Devon prosciutto, smoked salami and duck rillettes Trill Farm Garden pickles and ferments
Starter
Hot smoked trout, wild garlic capers, autumn shoots, leaves and nasturtium creme fraiche
Main course
Roast venison of Fallow deer rolled in rosemary and thyme with celeriac purée, wild mushrooms and toasted hazelnuts Trill Farm Garden salad, toasted corn and tarragon cream dressing Salt baked baby beetroots with crispy kale and blackcurrant vinegar
Cheese
Bath blue and Baron Bigod with spelt and walnut biscuits, rye crackers and damson relish
Pudding
Bitter chocolate and almond torte, slow roast vanilla plums and whipped sour cream