Melon, mint, lardo, soft herbs 6.00
Sourdough & thyme, chicken fat, tarragon vinegar 4.00
Baked beetroot, sheep's ricotta, pine, English strawberry 9.00
Grilled courgette, elderflower, gooseberry, clam broth 9.00
Celeriac, green apple, lovage, toasted rye 8.00
Aged raw beef & allotment offerings 13.00
Brown butter with apricot, wild honey, lemon verbena 7.00
A discretionary service charge of 12.5% will be added to your final bill.
This is a sample menu and dishes are subject to change.
Welcome to Counter Culture - The Dairy’s naughty little brother, located just next door.
From Tuesday the 23rd July, Chef Sam Ashton-Booth is taking over and introducing 'The Allotment', a menu created from working closely with his good pal Jake 'Wiggo' Ball on his small plot of land in Biggleswade. Sam's approach to cooking that is natural, simple, elegant and refined. He loves to work with vegetables and provenance is key on his plates. His menu will be shaped by Wiggo's current harvest.
We are a small plates restaurant with just 14 stools, Counter Culture is a celebration of all of the small things we are passionate about. We’re pickling, fermenting, curing and bottling the best of the season’s produce, and coupling it with the incredible meat, fish and vegetables from all of our key suppliers to create delicious simple plates.
For bookings of 5 or more people and further enquiries, please email firstname.lastname@example.org or call 0208 191 7960 after 4pm.
Counter Culture is available for exclusive hire for groups of up to 18 guests Tuesday - Sunday. Please email email@example.com for all enquiries.
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