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Caramelized banana shallots and goats' cheese baked in puff pastry, served with a honey-truffle dressed lamb's lettuce salad.
Zesty lemon drizzle cake served with roasted rhubarb, tangy lemon curd, sugared almonds, and a creamy goats' cheese topping.
Crispy goats' cheese baskets filled with fresh berries, summer herbs, and salad leaves, topped with salty bacon and sourdough croutons.
Zingy tequila-marinated salmon cured for 48 hours, served with a creamy goat's cheese dip and pumpernickel bread.