~ Starters and middle courses ~

Confit pork cheeks, chicory chutney, quail's egg, Soubise sauce

Roasted  native lobster risotto, sauteed morels, Parmesan cheese tuille, lobster bisque

Gloucester Old Spot Ham hock terrine, pasley cream, marinated mushrooms

Cornish red mullet, Niçoise style, saffron emulsion

East Coast John Dory, lettuce velouté, Iberico ham, cress salad

~ Main Courses ~

Paper fried Bream, puy lentils, langoustine crepes, artichoke Barigoule

Pave of Halibut, fricassee of mussels and saffron, Chorizo dressing

Label Anglais chicken cannelloni with ragout of asparagus and liver, feves and crispy chicken wings

Fillet of Scottish beef, caramelised butternut squash, smoked pommes puree, cigar of ox cheeks