He started the night with a beautiful seafood tower, where prawn heads doubled as plates for crab meat and caviar. There were also oysters and king crab chunks on skewers topped, topped with a dollop of wasabi. As guests took their seats, Atherton sent out plates piled high with burrata, tomato, and green strawberries. Everything was served family-style, the table stuffed with main course options. There was a whole roasted spring lamb with Lancashire hotpot and mint sauce, a giant Atlantic turbot, and vegetables coated in butter. For dessert, guests dug into two huge trifles and mini bowls of olive oil cake topped with strawberries.