Lamb, who teaches on several courses at River Cottage’s cookery school, will be showcasing a six course tasting menu at The Imperial on February 27th and 28th and at The Three Horseshoes on March 2nd and 3rd.

The menu is to reflect The Imperial and River Cottage’s emphasis on sustainability and locally sourced produce and will feature rare-breed pork crackling with fennel salt and apple sauce and a slow roasted venison shoulder with celeriac fries, savoy cabbage and rhubarb-b-q sauce.

Lamb first joined The Imperial as residency chef for two dates last February.

The six course menu will cost £80 per head and include a glass of English sparkling wine.