The chefs: Isaac Mchale and James Lower of The Young Turks and Ignacio Mattos of Isa and Hugue Dufour
The menu:
- Ten Bells Mutton Ham
- First apples, yogurt, seeds-seaweed and sweet potato leaves
- M. Wells Blood Pudding
- Squash polenta with duck offal
- Lobster hotpot with turnip tops and lobster salt
- Concord grape and sorrel dessert