Our Scottish Turbot, aged and brined in miso, steamed and brushed with smoked chicken fat — paired with English baby artichokes cooked barigoule, crispy garlic artichokes, and wilted spinach from @bedlamfarmsorganic. A stuffed chicken wing is cooked on the konro and glazed in black garlic tare, with tarragon aioli and girolles – adding earthiness and depth. A nod to a dish from Seamus’ early days at Muse – now reimagined. #evelynstable #michelin #michelinstar