Taking inspiration from Pliny the Elder’s tips for cooking larvae that can be found in Naturalis Historia, my vernal menu offers an electric ensemble of line-caught salmon bathed in its eclectic juices of tabla and hang, an assortment of hexagonal canapés of fresh larvae drizzled with a spoonful of Limehouse honey, a vegetable consommé of elegant flavours with a hint of KawaKawa or a bowl of puffin and swan stew with ‘Dimbleby’ capers and ‘Meienberg’ pepper, a selection of wild birds and scrumptious ants accompanied by the succulent palette of twelve harps as well as a choice of French delicacies made to order and special offers on dinners with Daisy.