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Lamb Cutlets Marinated with Spiced Dates and Sultanas
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Sea Bass with Shellfish and Wild Mushroom Broth
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Chermoula-Baked Sea Bass with Quinoa, Tomatillo and Preserved Lemon Salad
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
Sweet Potato Curry
A fragrant vegetarian curry featuring sweet potato and broccoli simmered in a spiced tomato and vegetable stock broth.
Kerala-Style Syrian Christian Water Buffalo Sirloin Steak
Indian spiced water buffalo steaks marinated in toasted spices and served with a coconut milk and shallot curry sauce.
South Indian Spice Fried Chicken with Tomato Chutney
Crispy spiced chicken thighs served with a fresh, hand-pounded tomato and curry leaf chutney.
Grilled Beef Bavette with Smoky Salad Onions
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Pan-fried Hake on the Bone with Arbequina Olive Oil Mash, Surf Clams, Chorizo and Flat Parsley
Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.
Braised Red Cabbage
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Pommes Lyonnaise
Sautéed shallots and thinly sliced potatoes are baked until golden brown and tender in this classic French side dish.
Peas, Mint, Girolles and Seared Scallops
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
Warm Potato Salad with Shallot Dressing
A German-style potato salad featuring boiled potatoes topped with a tangy sautéed shallot, thyme, and white wine vinegar dressing.
Pork with Pomme Purée and Charcutière Sauce
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Brothy Vietnamese Pork Cao Lau
A flavorful bowl of noodle soup featuring braised pork belly and shoulder, served with crispy fried pork skin and herbs.
Mouthwatering Chicken
Tender steamed chicken in a spicy Sichuan sauce served with nutritious brown rice and savory stir-fried Chinese broccoli.
Artichoke à la Parisienne with Bordelaise Sauce
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
Poached Eggs with Wild Mushrooms on Toast
Buttery toasted brioche topped with sautéed wild mushrooms and perfectly poached eggs, finished with fresh parsley for a gourmet brunch.
Spaghetti Marinara
A classic seafood pasta featuring blanched spaghetti, sautéed shellfish, seared sea bass, scallops, and roasted cherry tomatoes in wine sauce.
Roast Daurade with Parma Ham and Rosemary Butter Sauce
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Soy-Braised Duck with Greens and a Parsnip and Turmeric Purée
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
Pea, Mint and Ricotta Ravioli with a Pancetta Butter
Homemade pasta rounds filled with a fresh pea, mint, and ricotta mixture, served with a savory pancetta butter sauce.
Salt-Crusted Wild Sea Bass with Butternut Squash and Champagne Sauce
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
Seared Feather Blade of Wagyu Beef with Shallot Rings, Beetroot Purée, Kale, Sautéed Potatoes, and Beef Jus
Luxury Wagyu beef steaks served with earthy beetroot purée, crispy shallot rings, sautéed new potatoes, and vibrant kale.
Baked Crab with Pickled Shallot Salad
Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.
Barbecued Sardines
Grilled sardines nailed to wooden planks served with a fresh cucumber, herb, and lime salsa.
Beef Fillet with Potato Rosti and Madeira Sauce
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Beef Steak with Griddled Vegetables and Chilli Pesto
Pan-seared beef steaks served with oven-roasted mediterranean vegetables and a fresh, spicy basil and olive oil pesto.
Beef with a Garlic and Parsley Risotto and Roasted Shallots
Rich, creamy arborio rice risotto served with tender grilled beef fillet and charred roasted banana shallots.
Braised Pig Cheeks with Mashed Potato and Bramley Apple Sauce
Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.
Breaded Chicken Escalope, Caper Sauce, Sautéd Courgettes and Cherry Tomatoes
Crispy breaded chicken breasts served with a tangy caper and gherkin sauce and sautéed courgettes with cherry tomatoes.
Calves’ Liver with Mash Potato, Cavolo Nero, Wild Garlic and Madeira Reduction
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
Carpaccio of Beef with Pickled Baby Beetroots and Salsa Verde
Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.
Cheese Nuggets with Grape Chutney and Pecan Salad
Deep-fried melted cheese chunks served with a homemade grape and tomato chutney and a honey-mustard dressed pecan salad.
Chicken and Prawn Pad Thai
A classic Thai stir-fry featuring crispy chicken thighs, prawns, rice noodles, and a tangy tamarind sauce.
Chicken and Wild Mushroom Pie
A traditional chicken and mushroom pie with wild mushrooms, Madeira, and homemade rough puff pastry for a sophisticated supper.
Chorizo Chicken with Sautéeed Chorizo, Potatoes and Spinach
Stuffed chicken breasts served with crispy chorizo potatoes and wilted spinach for a hearty, flavorful dinner.
Confit Duck Leg with Flageolet Ragoût and Celeriac Mash
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Coquilles Saint Jacques with Asparagus, Leek and Fennel
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
Crab Tortellini with a Lemongrass and Ginger Sauce and Wilted Spinach
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
Deep-Fried Soft Boiled Egg with Toasted Brioche, Mushrooms and Dill Mayonnaise
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Duo of Lamb with Paloise Sauce, Crushed New Potatoes and Green Beans
Pan-seared lamb fillets and grilled chops served with a minty Paloise sauce, crushed buttery potatoes, and blanched green beans.
Fennel and Saffron Broth with Pan-fried Trout Darnes and Fennel Frond Tempura
Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.
Fillet of Beef with Potato and Beetroot Rosti, Baby Beets and Madeira Sauce
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Fried Herb-Stuffed Chicken with Cabbage and Chestnuts
Herb-stuffed chicken breasts roasted to perfection, served over sautéed cabbage with salty bacon, chestnuts, and a rich red wine reduction.
Gravlax with Dill and Mustard Mayonnaise and Lettuce
Salmon marinated in dill and sugar, thinly sliced and served with a fresh herb salad and homemade mustard mayonnaise.
Grilled Goats’ Cheese and Courgette with Spring Salad
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Grilled Pork Chop with Almond Croquettes and Salad
Pork chops and apples served with almond-crusted potato croquettes and a herb-dressed green salad.
Individual Scallop and Monkfish Pies
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Lobster Thai Red Curry with Pad Thai
Succulent lobster meat in a vibrant red curry sauce served alongside flavorful prawn pad Thai noodles and crushed peanuts.
Lobster Tortellini with Fennel Sauce
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Pan-Fried Sirloin Steak with Red Wine and Snail Sauce
Pan-fried sirloin steaks served with a rich red wine snail sauce, roasted shallots, and smooth buttery mashed potatoes.
Pheasant 'Coq-Au-Vin'
Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.
Pork and Hazelnut Terrine
An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.
Posh Cheese on Toast with Apple Compote and Baby Beetroot Salad
Sourdough toast topped with apple compote, pickled onions, and melted cheese, served alongside a quick-pickled baby beetroot salad.
Rib-Eye Steak with Béarnaise Sauce, Fat Chips and Slow-Roasted Tomatoes
Pan-seared rib-eye steaks served with homemade béarnaise sauce, double-fried fat chips, and herb-infused slow-roasted tomatoes.
Rib-Eye Steaks with Chips and Béarnaise Sauce
Seared rib-eye steaks served with golden deep-fried chips and a classic rich, herby tarragon-infused Béarnaise sauce.
Roast Spatchcock Chicken with Burrata and Slow Roasted Tomato Salad
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Roasted Barramundi with Brown Shrimps, Violet Artichokes and Mash
Pan-roasted barramundi fillets served with creamy mashed potatoes and a white wine, shrimp, and violet artichoke sauce.
Roasted Dover Sole with Caper Butter and Sautéed Broad Beans and Potatoes
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Roasted Pork with Homemade Mustard Sauce
Roasted pork loin served with a creamy homemade mustard sauce, fluffy mashed potatoes, and mustard-glazed green beans.
Roasted Quail with Parsnip Purée, Pomegranate and Parsnip Chips
Roasted quail served with smooth parsnip purée, crispy parsnip chips, and fresh pomegranate seeds for a gourmet finish.
Roasted Quail with Wild Mushrooms, Kale, Fondant Potatoes and a Tarragon and Madeira Sauce
Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.
Roasted Red Pepper Soup with Almond Potato Croquette
A rich jarred pepper soup served with crispy, almond-crusted mashed potato croquettes and fresh basil garnish.
Roasted Red Pepper Soup with Chilli Flatbread
A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.
Rump Steak, Chips and Béarnaise Sauce
Succulent rump steak served with golden hand-cut chips and a rich, creamy tarragon-infused béarnaise sauce.
Salmon and Sorrel with Vermouth
Rich salmon slices grilled and served with a creamy vermouth and sorrel sauce alongside a fresh herb-dressed green salad.
Salmon Fishcakes with Watercress Mayonnaise
Succulent salmon fishcakes served with fresh salmon tartare and a vibrant homemade watercress mayonnaise.
Salmon Pad Thai
A flavorful Thai-style stir-fry featuring pan-seared salmon, fresh vegetables, rice noodles, and a tangy tamarind sauce.
Sautéed Wild Mushrooms with Bacon, Spring Onion and Mashed Potato Cakes and Fried Duck Eggs
Crispy potato cakes with bacon and spring onions, topped with sautéed wild mushrooms and a perfectly fried duck egg.
Scallops Coquilles Saint Jacques with a Little Gem Salad
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Scallops in Their Shells with Fennel and Herbs
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
Smoked Haddock Fish Cakes with Chilli Jam and Watercress
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Smoked Roasted Loin of Venison with Beetroot Tarte Tatin
Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.
Summer Vegetable Soup with Mussels
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Sweetcorn Soup with Crab and Soured Cream
A fast, luxurious comfort food soup featuring sweetcorn, curry notes, fresh crabmeat, and homemade soured cream.
T-Bone Steak with Béarnaise Sauce and a Green Salad
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
Thai Green Curry with Scallops
A quick, aromatic Thai curry featuring homemade green paste, coconut milk, pea aubergines, and pan-seared hand-dived scallops.
Thai Green Curry with Sticky Rice
Fragrant Thai green curry served with coconut-infused sticky rice, steamed vegetables, and crunchy golden-fried shallot and peanut garnish.
Thai-Style Beef Salad with Tagliatelle
A quick fusion dish featuring seared sirloin steak, stir-fried vegetables, and tagliatelle tossed in a spicy Thai-inspired dressing.
Tomato and Basil Soup with the Best Ever Garlic Bread
A comforting tomato soup served with homemade roasted garlic butter bread and fresh basil garnishes.
Yorkshire Fillet Steak with Fries and Béarnaise Sauce
A sumptuous meal for one featuring fine fillet steak, golden chips, and a classic French tarragon-infused butter sauce.
Brill with Fennel Pollen Wrapped in ‘Spaghetti’ of Potato
Brill fillets seasoned with intense fennel pollen, wrapped in spiralised potato strands, pan-fried, baked, and served with a parsley sauce.
Individual Beef Wellington
A delicious beef fillet wrapped in Parma ham, mushrooms, cheese, and homemade pastry, served with a rich red wine sauce.
Pea Soup with Blue Cheese Scones
A creamy blended pea soup served with homemade savory blue cheese scones. Quick, comforting, and packed with flavor.
Roasted Spiced Halibut with Puy Lentil Salad
Roasted halibut seasoned with aromatic spices served over a savory red wine and chicken stock infused Puy lentil salad.
Spinach and Lentil Broth
A comforting vegetarian broth featuring Puy lentils, spinach, and shallots finished with a touch of double cream.
Acacia Honey-Glazed Chicken Breast with Tomato, Artichoke and Watercress
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
Fresh Oysters with Sauce Pauvre Homme
Fresh oysters served in shells with a reduced red wine, port, and shallot sauce, accompanied by lemon and brown bread.
Scallops with a Champagne Sauce
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Smoked Quail with Port Dressing and Cauliflower Salad
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Crab Balls with Tomato Sauce
Deep fried crab fritters served with homemade tomato sauce and easy tomato confit for an impressive starter dish.
Red Mullet with Hazelnut Crust, Leek and Potato ‘Risotto’, and Red Wine Jus
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Beef Tartar, Tomato Jelly and Sourdough Crisps
High-quality beef fillet tartare served with homemade clear tomato jelly, spiced tomatoes, and crunchy sourdough crisps.
Pan-Fried John Dory with Pickled Chestnut Mushrooms, Caramelised Apple and Parsnip Purée
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Creamy Mushroom Pancakes with Thyme-Roasted Tomatoes
Savory pancakes filled with a rich herb-infused mushroom cream sauce and served with sweet roasted vine tomatoes.
Langoustine Linguine
Succulent langoustines baked in foil and served over linguine tossed in a rich, creamy seafood and white wine sauce.
Brill Fillet with Clams Cooked in Cider
Simply fried brill fillets served in a creamy cider and clam sauce with seasonal vegetables and fresh herbs.
Sea Bass with Mussels and Saffron
Crispy fried sea bass served with a rich mussel and white wine sauce infused with cream, saffron, and fennel.
Lamb Chops with Harissa Glazed Aubergine
Herb-marinated lamb chops served with spicy harissa-glazed aubergine, a coconut yoghurt dressing, and a fresh green bean and mint chutney.
Chorizo Tapas
Exploit the smoky flavor of chorizo by frying with aromatics, red wine, and prawns for a classic Spanish appetizer.