Tom Trubshaw’s transitional menu makes the most out of colourful spring ingredients whilst retaining some colder-weather comforts. The menu opens with a fresh pea soup topped with mint crème fraîche, heritage carrots and toasted almonds, before moving onto the main event: traditionally-prepared confit duck leg. Tom salts the skin days in advance to draw out moisture, before dropping the duck legs into hot fat and cooking them ever-so slowly to keep the meat soft. The duck legs are offset with a sharp chicory, red onion and cornichon salad. Closing the deliciously British menu is a warming treacle sponge drenched in custard.