Bowls & Boxes

Broad bean and pea risotto with beetroot crisps

Roasted Epicure potatoes with star anise, poached quail eggs and slow roasted tomatoes

Nectarine and roasted red onion salad with mozzarella, cherry tomatoes and pesto

Roast Cod with garlic potato puree, woodland mushrooms

Seared Swordfish, watermelon and cucumber salad with poppy seed

Confit Duck with vanilla potato puree and caramelised red cabbage

Yoghurt marinated bbq shoulder of lamb with raisin couscous

Suckling Pig with soft white polenta, wild mushroom and balsamic

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