The current menu reflects exactly where we are in the season and what is arriving at the pass right now.

We are working with ingredients that need very little interference. Produce that already carries depth, character and clarity of flavour. The kitchen's role is simply to honour that.

Black Bomber sits alongside Iberico pork and pickled walnut. Smoked cod roe finds its balance with apple and fennel. Chalk stream trout is sharpened with lime, confit salmon lifted with horseradish and apple.

Halibut comes with potato and smoked pike roe, quietly considered and full of depth. Fallow deer with celeriac and quince brings earth, sweetness and structure to the plate in equal measure.

On the vegetable side, Crown Prince pumpkin is paired with mushroom and nasturtium. Simple, seasonal and grounded in the landscape around us. Sorrel with crème fraîche and Arbequina keeps things clean, sharp and precise.

Dessert follows the same thinking. Smoked chocolate with whisky and malt. Clementine with rosemary. Blackcurrant with ewe's yoghurt. Flavours that are clear, focused and unhurried.

There is no excess in the menu. No unnecessary complication. Just disciplined cooking built around balance, restraint and the belief that each ingredient deserves the space to speak for itself.

That is what defines the menu at Palé Hall right now.

Luke Selby