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Braised Jacob’s Ladder Beef with Wild Mushrooms and Pancetta
Slow-cooked beef short ribs in red wine and veal jus, served with creamy mash, wild mushrooms, and glazed baby carrots.
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.
Classic Toad in the Hole
Sausages baked in a crispy mustard batter served with glazed baby carrots, peas, and a rich veal jus.
Fig Tart Tatin with Honey-Glazed Confit Duck and Puy Lentils
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
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.
Honey-Glazed Confit Duck with Spiced Lentils and Mashed Potato
Luxurious comfort food featuring slow-cooked tender duck legs, rich spiced lentils, and creamy mashed potatoes glazed with honey.
Roasted Breast Duck with Baby Vegetables and Cherries
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Roasted Pork Fillet with Chorizo and Pepper Sauce
Seared pork fillet served with a smoky cream sauce featuring chorizo, Spanish beans, and roasted red peppers.
Scallops with Black Pudding, Mushroom and Caramelised Pears
Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.
Whole Roasted Duck with Purple Sprouting Broccoli, Duck-Fat Potatoes and Bordelaise Sauce
Succulent roasted duck served with crispy duck-fat potatoes, tender purple sprouting broccoli, and a rich, velvety red wine bordelaise sauce.
Roasted Breast of Gringham Duck with Baby Vegetables and Griottine Cherries
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.