Head Chef Antonio Corsaro has created an exclusive five-course menu of Lightly gratinated baby artichokes, mozzarella, olives and capers, Cod mantecato with soft-boiled eggs, Green asparagus and ricotta ravioli, Leg of milk-fed lamb with spring vegetables, and for dessert the very impressive Citrus contemporary vacherin.

Easter Sunday lunch menu: 5-course - £55 per person incl. taxes, excl. service charge.