The exhibition which explores the impact of the First World War on art has inspired a series of seasonal dishes by head chef Alfio Laudani.
Brawn – cold pressed terrine of English heritage breed pork, gooseberry chutney, pickles, honey mustard dressing, toasted sourdough
Spiced Summer Vegetables – spiced grilled Norfolk heritage carrots, curried cauliflower puree, lovage, grilled baby gem lettuce, almonds
Yorkshire Lamb – roasted best end of lamb, slow cooked neck, peas, onions, capers, minted jersey royals, lamb sauce
Heritage Pork – slow cooked pigs cheek, 48 hour cooked pork belly, apples, black pudding, crispy pigs ears, pistachio, cider sauce