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A breakfast twist on the classic Wellington, featuring sausages, black pudding, quail eggs, and mushrooms wrapped in flaky pastry.
Tasty deep-fried fishcakes featuring smoked salmon, haddock, and quail's eggs, served with buttery chive sauce and wilted spinach.
Chargrilled asparagus and smoked salmon topped with fried quail's eggs and seasoned with freshly ground black pepper.
A light French soufflé featuring smoked haddock, gruyère cheese, and rich béchamel, topped with poached quail eggs.
Classy asparagus starter served with homemade herb mayonnaise and deep-fried, bacon-crusted quail's eggs.