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Roe deer loin cooked with blackcurrant and liquorice, served with cabbage slaw and potato-wrapped black pudding.
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Slow-cooked salmon in fragrant oil served with elegant broccoli and red cabbage purées, pickled turnip, and roasted brassica florets.