Blue Strawberry are delighted to unveil their new Spring/Summer 2026 menu, a vibrant showcase of the finest seasonal British ingredients, thoughtfully curated to capture the freshness and abundance of the months ahead.

Created by their expert chefs, the menu combines fresh flavours, thoughtful sourcing and sustainable practices, using ingredients from trusted UK suppliers.

Starters include poached lobster with pea gazpacho and elderflower jelly, alongside Vadouvan-spiced crab with carrot panna cotta and pickled rhubarb. 

Seasonal vegetarian dishes feature asparagus with confit egg and summer truffle dressing, as well as confit beetroot with whipped sheep’s cheese and raspberry vinaigrette.

For mains, dishes range from halibut with spring vegetables and lemon to cannon of lamb with neck ragout, alongside plant-based dishes such as chou farci with buckwheat and crispy leek.

Guests can also enjoy elegant canapés such as kaffir lime and prawn sablé, seared scallop with charred lime emulsion, and crab croustade with white asparagus.

This menu reflects Blue Strawberry’s passion for exceptional ingredients, creativity, and unforgettable spring and summer dining experiences.