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Fruity scones prepared by rubbing fats into flour, mixing with dried fruit and spices, then baking until golden brown.
A velvety watercress soup served with crushed potatoes, chive butter, and a dollop of lemon-infused cream.
Succulent pan-fried guinea fowl served with crispy potato and cabbage bubble and squeak, savory lardons, and creamy brioche bread sauce.
Succulent pork chops seared then simmered in cider sauce, served with sweet caramelized apples, mushrooms, bacon, and creamy mustard sauce.
Homemade fish fingers served with flavor-packed marie-rose sauce and posh mushy peas for a treat of a fish supper.