Sea Bass, Turned Courgettes, Pommes Dauphine, Prawns and Mussels in White Wine Sauce Pan Fried Guinea Fowl Supreme, Guinea Fowl Ballotine, Puy Lentils and Tarragon Sauce. Goats Cheese Fondant, Butternut Squash, Pousse d’Epinard, Chick Pea and Pine Kernel Salad and Pickled Shallots.
Butter-Baked Halibut, Ox-Tail Ragout, Basil Roasted Mediterranean Vegetables, Tapenade, Gremolate and Pommes Parisienne. Roast Rack and Slow Cooked Osso Bucco of Cotswold Lamb, Puy Lentils, Buttered Green Beans, Hispi Cabbage, Gratin Potatoes and Port Wine Sauce. Pan Seared Beef Fillet, Heritage Carrots, Parsnip Purée, Yorkshire Pudding and Red Wine Sauce.
Pan Fried Cod, Chips, Pea Purée and Tartar Sauce. Salmon and Lemon Sole filled with Salmon Mousse with Wilted Spinach and Velouté Sauce. Pork Belly with Cabbage, Turned Apples, and Apple Purée.
Foie Gras with Mushrooms, Poached Duck Egg and Parsnip Purée. Sea Bass with Deep Fried Prawn, Turned Courgettes and Mandarin Orange Sauce. Spinach Ravioli with Butternut Squash Purée, Sauté Mushrooms and Deep Fried Quail Eggs.

Mille-Feuille  of Feta Cheese, Beetroot and Caramelised Onions

 Roasted Loin of Monkfish Wrapped in Parma Ham and
Fresh Sage Sauce Vierge		 Roasted Rack of Lamb, Moussaka Tian, Fresh Mint and Caper Sauce
Sauté of Chicken with a Tarragon and Wholegrain Mustard Sauce and Saffron Braised Rice Pan Fried Sea Bass with Grilled Tomatoes and Balsamic Reduction Belly of Pork with Pork Faggot, Apple Sauce, Glazed Apple and Crackling
Mushroom Risotto with Ratatouille Pan Fried Sea Bass with Stir Fried Vegetables and a Sweet and Sour Sauce Braised Shank of Lamb with Mashed Potato and Red Onion Gravy