Pretty edible flowers and fresh herbs are bringing brightness and zing to Chef Jacqueline’s spring dishes.
This year’s unseasonably warm winter has meant that spring flowers started blooming earlier than usual. For our guests, that’s led to an explosion of colour, flavour and delicate fragrance on their plates.
We’ve pulled together some of The Landing head chef Jacqueline Smith’s prettiest and most enticing dishes from her recent bespoke guest menus. Click below to scroll through.