Tian of Wild and Woodland Mushrooms
Shallots and Herbs with a Tomato and Basil Sauce
Aubergine Tower with Roast Peppers and Goats Cheese
Vine Cherry Tomatoes and Herb Oil
Asparagus in a Filo Envelope
Filled with Leek and Cheddar Cheese, Lime Hollandaise Sauce
Pan Fried Breast of Guinea Fowl with a Tarragon and Apricot Mousseline
Parmesan and Chive Mash with Wilted Baby Spinach, Crispy Leeks and Madeira Sauce
Pan Fried Corn Fed Chicken with a Tapenade Crust
Dauphinoise Potatoes, Bundles of Fine French Beans, Baby Carrots and a Chive Butter Sauce
Free Range Gloucester Black Spot Pork Chop
Timbale of Red Cabbage, Caramelised Apple and Black Pudding, Cider and Apple Jus
Chargrilled Salmon Fillet with Parmesan and Herb Mash
Nicoise of Char Grilled Vegetables with oven Roasted Cherry Tomatoes and a Saffron Beurre Blanc
Roast Saddle of Lamb with a filling of Apricots
Prunes and Sage, Creamed Sweet Potatoes, Spinach and Cherry Tomatoes with a Rosemary Red Currant Sauce
Roast Rump of Lamb
Flageolet Puree, Spring Greens, Balsamic and Lemon Dressing
Roast Peppered Fillet of Beef, Oxtail and Red Onion Pudding
Dauphinoise Potato, Roasted Vine Tomatoes and Red Wine Jus
Trio of New Season English Lamb
Spaghetti Vegetables, Fresh Garden Peas, Port and Mint sauce
Pan Fried Icelandic fillet of Cod “Chowder”
Fresh Clams, Green Lip Mussels, Cornish Crab Rosti, Wilted Baby Spinach