HEAD CHEF, GAVIN GORDON
Previously Head Chef at Bonnie Gull, Gavin has honed his culinary skills working under the guidance of chefs such as Jamie Oliver, Tony Fleming and Matteo Vigotti.
Gavin plans to create dishes that combine great flavours and taste, based on the food he loves to cook and enjoy.
"Sustainability and provenance are key factors when I create my menus. There will also be a strong focus on gluten free dishes" says Gavin.
You can expect to see dishes such as native lobster with wild garlic butter, Colchester dressed crab with pickled cucumber, red pepper and toasted sourdough and crispy confit pork belly with burnt apple mayonnaise.
For dessert look out for the chocolate sphere with preserved black cherry, chocolate sponge & chocolate sauce.
In addition there will be a charcoal grill menu with the finest cuts of pasture fed 28 day aged beef from the Dedham Vale Estate.