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Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.
Garlic infused purée and pan-fried cod topped with crispy deep-fried garlic slices and a buttery garlic sauce.
Boiled cauliflower topped with a rich cheese sauce, grilled until bubbling, then finished with buttery brioche crumbs and glazed pancetta.
Sirloin steak served French style with a hearty red wine sauce, sautéed mushrooms, and tender potatoes with cavolo nero.
Smoked haddock served over homemade herb and runner bean gnocchi with a creamy tomato and bean reduction sauce.
Dinky little hand-raised pork pies containing a hidden quail egg, encased in hot water crust pastry with savory jelly.
A quick soup made by simmering Jerusalem artichokes with lemon and stock, then blending until smooth and drizzling with oil.
A hearty vegetable stew of squash, leeks, and cavolo nero topped with a buttermilk-style herb crust and basil dressing.
A slow-cooked Moroccan-style beef stew featuring sweet notes from apples, honey, prunes, and aromatic spices with a buttery apple garnish.
Potato croquettes stuffed with mozzarella, served with a vibrant rocket and sun-blushed tomato pesto vinaigrette garnish.