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Barbecued Lamb, Salsa Verde, Tomato Salad, Toasted Couscous and Fromage Blanc
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Herring in Oats with Potato Salad
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
Pickled Mackerel with Warm Potato and Radish Salad
Sweet and salty pickled mackerel paired with a warm potato salad flavored with coriander, lime, and a creamy homemade dressing.
Witchill Potatoes, Caramelised Onion Purée, Buffalo Milk and Turkey Prosciutto
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Turkish Spiced Chicken with Flatbreads and Green Relish
Spice up chicken with a zingy Turkish marinade, homemade flatbreads, a chunky green relish, and a fresh side salad.
Arnold Bennett Omelette with Radish and Fennel Salad
A classic Arnold Bennett omelette featuring smoked fish, topped with cheesy sauce and served with a fresh radish salad.
Deep Fried Soft-Shell Crab With Aioli and a Watercress Salad
Deep fried soft-shell crabs in a light beer batter served with homemade saffron aioli and a spicy watercress salad.
Griddled Sirloin Steak with Brioche, Garlic and Parsley Crumb
Pan-seared sirloin steaks topped with bright green brioche crumbs, served with grilled plum tomatoes and a fresh avocado salad.
Layered Sole with Langoustines and Cauliflower
Delicate lemon sole layered with fish mousse, served with cauliflower purée, langoustines, and a cauliflower egg salad.
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.
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.
Smoked Salmon and Cucumber Timbale with a Winter Leaf Salad and House Dressing
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
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.
Warm Salad of Broad Bean, Mangetout, Peas, Roasted Beetroot and Mozzarella
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.
Home-Smoked Trout with Feta Salad
Home-smoked trout fillets served on a bed of beetroot, shallots, and feta, finished with a balsamic vinaigrette and watercress.
Crab Balls with Tomato Sauce
Deep fried crab fritters served with homemade tomato sauce and easy tomato confit for an impressive starter dish.
Seared Salmon with Asparagus Salsa
Pan-seared salmon fillets rubbed with citrus zest, served alongside a fresh salsa of asparagus, cucumber, and heirloom tomatoes.
Chilli-Spiced Salmon
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
Gazpacho Shots with Pimenton and Caraway Seed Twists
Chilled blended vegetable gazpacho served in shot glasses with crispy spiced puff pastry twists.