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Baked Blueberry Cheesecake with Blueberry Compote
A classic baked cheesecake featuring a digestive biscuit crust and fresh blueberries, served with a sweet homemade blueberry compote.
Greengage Meringues with Cream
Sticky meringues rippled with tart greengage syrup and topped with fresh vanilla whipped cream.
Raspberry Millefeuille with Raspberry Sauce
Crispy puff pastry layers filled with vanilla whipped cream and fresh raspberries, served with a smooth raspberry purée sauce.
Warm Raspberry Compote with Caramel Swirl and Whipped Cream
Simmer raspberries with wine and vanilla, top with whipped cream and handmade caramel swirls, served with warm shortbread biscuits.
Panettone Trifle
A quick vegetarian dessert featuring layers of brandy-soaked panettone cubes, chocolate-infused cream, and fresh clementine segments.
Papaya Mousse with Raisin Butterscotch Sauce
A light papaya mousse served over a rich, golden raisin butterscotch sauce and garnished with fresh mint.
Vanilla Cream with Glazed Oranges
Whisk cream, yoghurt, vanilla, and sugar together, then layer with blowtorch-caramelised orange slices in glasses and garnish with mint.
Spiced Red Wine Strawberry Compote
Strawberries simmered in a spiced red wine reduction served with crispy, sugar-rolled palmier biscuits.
Coconut Rice Pudding with Glazed Mango
A creamy coconut and honey rice pudding topped with blow-torched caramelised mango slices for a tropical dessert.
Sweet and Sharp Sea Bass
A refreshing starter using citrus juice to cold-cook sea bass slivers with vanilla, chillies, and fresh herbs.
Caramelised Pineapple with Sabayon
Roast pineapple wedges in a buttery brown sugar glaze and serve with a frothy, whisked egg and wine custard.
Sautéed Apples with Whisky and Orange
Caramelized apples simmered with orange, whisky, and sultanas, served with Greek yoghurt and fresh mint for a simple dessert.
Poached Nectarine in Vanilla and Red Wine Topped with Lemon Posset
Nectarines poached in red wine and vanilla, topped with a zesty lemon posset and fresh mint garnish.
Spicy Plum Crumble
Plums simmered with warming spices, topped with a buttery sugar crumble and baked until golden brown. Serve with cream.
Pistachio Meringues with Warm Blueberries
Whisked pistachio meringues served with a creamy vanilla yogurt filling and warm honey-glazed blueberries.
Raspberry Coconut Squares
An easy no-bake coconut sweetmeat made with layered vanilla and raspberry mixtures, chilled overnight and cut into squares.
Rhubarb and Star Anise Crumble
Tangy rhubarb baked in a spiced citrus syrup topped with a crunchy almond and butter crumble topping.
Salted Chocolate and Caramel Squares
Shortbread base topped with rich salted caramel and smooth dark chocolate, chilled then cut into sixteen indulgent squares.
Savoury Custard Tart
A unique savoury twist on a classic custard tart featuring Dijon mustard and thyme, perfect served with spicy chutney.
Almond Rice Pudding and Cherry Compote
Slow-cooked rice pudding infused with vanilla and almonds, served with a sweet cherry sauce and whipped cream.