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Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Slow-braised mutton shoulder served with a rich ragù, charred lettuce, strained yoghurt, and honey-mint feta.
Cornish sardines in mustard sauce topped with puff pastry squares, poached quail eggs, and decorative fish heads and tails.