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Pan-fried chicken breasts served with a creamy wild mushroom and garlic sauce alongside boiled chive new potatoes.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
A restaurant-style dish featuring poached pheasant, savory pearl barley, spiced lardo-stuffed dates, and butter-glazed heirloom carrots.
Pan-seared salmon fillets topped with a homemade herb-infused butter. Serve with new potatoes, salad, and lemon wedges for garnish.
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.