A test run of a few dishes included in the Sunday lunch menu for the Foundation Course: Sweetcorn Fritters, Tomato and Avocado Salsa, together with some Rice and Barley, Blanched Rainbow Chard, pressed Salad of Carrot, Sauerkraut and Apple and some Squid Tempura with Chickpea Flour, Arrowroot and Green Nori Flakes.
