Mains

Beef Fillet Au Poivre with a Shrimp Hash Brown, Buttered Autumn Greens and a Roasted Piquillo Pepper Sauce

Seared Fillet of Seabass on a Chorizo and Pepper Risotto with Roasted Artichokes and a Lobster Buerre Blanc

Corn Fed Chicken Breast with Pancetta and Sage, Cassoulet of White Beans, Glazed Chantaney Carrots and a Light Red Wine Jus

Glazed Gressingham Duck Breast with a Sweet Potato Rosti, Braised Winter Greens and a Star Anise Jus

Rack of Lamb with a Lavender and Herb Crust, Potato Fondant, Roasted Winter Squash and a Rich Red Wine Jus

A Rich Red Wine and Honeyed Parsnip Risotto with Confit Vegetables and Truffled Baby Spinach

Oven Baked Fillet of Sea Bass on Saffron Risotto Cake, Cavalo Nero and Chive Butter Sauce  

Seared Cherry Tomatoes, Olive and Basil Polenta Cake and Roast Winter Vegetables Dressed with Salsa Rouge  

Crumbed Risotto Cake of Honey Pumpkin and Parsnip on a Roasted Beetroot and Pepper Stack with Char-grilled Courgettes and Pepper Sauce

‘Cannelloni’ of Crushed Sweet Potato with an Aubergine and Potato Gateau served with Piquillo Pepper Relish

Pork Tenderloin with Apple Mash, Braised Red Cabbage and Baby Fennel Calvados Jus

Fillet of Cod with Scallop Ravioli in a Ginger and Mandarin Broth with Bok Choi, Asparagus and Shitake Mushrooms

An Open Lasagne of Wild Mushrooms and Truffles, Ragstone Goats Cheese Ribboned Courgettes with a Black Truffle and Artichoke Velouté