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Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.
An ambitious trio of orange-thyme puffs, pear-malt millefeuilles, and blackberry-lemon verbena crème brûlée custard tarts using homemade puff pastry.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.