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Roast Chicken Thigh, Cannelloni of Chicken Breast with Buckwheat Salad
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Goats’ Cheese and White Peach Salad with Truffled Mascarpone Cream
A refined vegetarian salad featuring honey-grilled white peaches, nut-crusted goats' cheese, and decadent black truffle infused mascarpone cream.
Cobnut, Wild Mushroom and Chestnut Stir Fry
A quick seasonal stir-fry featuring wild mushrooms, cobnuts, and chestnuts sautéed in butter and thyme.
Pheasant Kiev with Broad Beans, Peas, Tarragon and Cobnut Salad
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Roast Partridge with Buckwheat Salad
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
Roasted Guinea Fowl with Parsnip Purée, Blackberry Sauce and Cobnuts
Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.
Confit Duck with Parsnip Purée
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
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.
Braised Halibut with Watercress Purée, Coddled Quails' Eggs and Grilled Baby Leeks
Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.
Roasted Quail with Watermelon, Spring Onions, Cobnuts and Quail Vinaigrette
Pan-roasted quail breasts served with a rich quail reduction vinaigrette, buttery spring onions, fresh watermelon cubes, and chopped cobnuts.
Cobnut, Pear and Sticky Toffee Tart
An autumnal tart featuring sweet pears, crunchy cobnuts, and a rich sticky toffee date filling in shortcrust pastry.
Partridge with Cobnut Crust and Potted Game
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.
Kentish Cobnut Cake and Apple Compôte
A delicious spiced cobnut loaf cake served warm with a cinnamon apple compôte and whipped cream.
Peppered Venison with Roasted Tomatoes and Red Wine Vinaigrette
Pan-seared pepper-crusted venison fillet served with oven-roasted cherry tomatoes, garlic, nuts, and a reduced red wine herb vinaigrette.
Sweet Potato Chips with Herb and Cobnut Pesto
Deep-fried and oven-roasted sweet potato chips served with a fresh, nutty herb and cobnut pesto.
Fruit and Cobnut Crumble Cream
Layered autumnal dessert featuring roasted pears and apples, crunchy caramelised cobnuts, and a spiced mascarpone cream.