Dinner Parties


Salad of Baked Goats Cheese with Roasted Beetroot and Walnut Oil Dressing
Potted Crab with Orange and Pickled Fennel Salad and Brown Crab Sticks
Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto
Fillet of Seabass with Celeriac Crab and Brown Shrimp Remoulade, Grilled Baby Fennel & Lemon & Lime Mayonnaise
Ham Hock Terrine with Piccalilli
Lobster Salad with Mango, Lime & Cardamon Vinaigrette & Curried Mayonnaise
Breast of Quail and Confit Quail Leg on a Bed of Samphire with Mushroom Broth and Sweetcorn Puree
Cumin and Coriander Roast Carrots with Pomegranates and Avocado Salad
Salad of Edemame Beans, Baby Leaf Spinach, Daikon, Cucumber and Avocado with a Lime and Ginger Chilli Dressing
Shaved Kohlrabi, Beetroot, Radish and Apple Salad with a Grilled Chilli, Dill and Lemon Dressing
Smoked Trout, Pearl Potato, Quails Egg and Keta Salad with Sour Cream Dressing
Burrata with Citrus Fruit, Fennel and Olives
Roasted Cauliflower and Coconut Soup
Watercress Panna Cotta with Smoked Eel, Beetroot and Horseradish
Potted Crab with Beetroot Mousse and Brown Crab and Puff Pastry Fingers

Main Course


Fried Fillet of Pollack on a Bed of Butterbeans, Chorizo & Spinach with a Red Pepper Sauce
Herb Crusted Cod Fillets on Creamed Silky Potatoes with Fried Baby Girolles
Line Caught Sea Bass, Crab Bonbons, Fennel and Pak Choi Noodles with Teriyaki Sauce
Wild Sea Bream on Home-made Gnocchi with Pea, Asparagus and Saffron
Fillet of Cod with a Salad of Baby Vegetables, Saffron Turned Potatoes & Tomato Dressing
Seared Seabass Fillet on a Crab & Lobster Bisque with Palmier Potatoes & Poached Clams

Fowl and Game

Roast Loin of Deer with Sticky Red Cabbage, Crispy Haggis Balls and Chestnut Dressing and Deep Fried Sage
Breast of Guineafowl with a Walnut Mousse, Savoy Cabbage stuffed with Braised Buckwheat, Pan Fried Quince and Madeira Sauce
Pan Fried Venison Loin, Savoy Cabbage, Thyme Fondant and Juniper Berry Jus
Glazed Breast of Duck, Celeriac and Fennel Puree and Braised Baby Fennel
Roast Duck Breast with Honey Glazed Baby Onions, Salsify, Minted Carrot Puree & Spinach
Guinea Fowl Supreme Stuffed with Ham Hock and Tarrogon, Braised Savoy Cabbage and Fennel with Crispy Pancetta and Creamy Pan Juices, Roasted Herby Palmier Potatoes
Beer & Date Glazed Duck with Roasted Heritage Carrots, Parmesan Polenta & Pickled Pears
Pan Fried Breast of Guinea fowl with Spiced Sweet Potatoes, Roast Fennel, Wilted Spinach and Pan Fried Chorizo Sausage, Pan Juices
Pan Fried Partridge Breast, Wild Mushroom and Confit Leg Bon bons with Sweetcorn Puree and Partridge Jus


Roast Loin of Lamb with a Red Wine Sauce, Celeriac Puree, New Potatoes,
Girolles and Baby Leeks
Loin of Lamb with Baby Vegetables, Rosemary Potatoes & Carrot Puree and Red Wine Jus
Slow Roasted Rump of Lamb with Confit of Lamb Shoulder, Garlic Puree and Wilted Gem Lettuce and Pan Juices
Fillet of Beef Tornedos on Garlic and Herb Mash with Wild Mushrooms
Roasted Beef Sirloin with Cucumber Kimchi and Fresh Plums, Egg Noodles
Prime Beef Fillet, Foie Gras, Roasted Carrot, Celeriac & Parsnip with Wild Mushrooms & Veal Jus
Slow Cooked Fillet of Beef with Seared Girolles, Peas and Caramelised Onions and a Blue Cheese and Potato Croquette


Lemon and Lime Cheesecake with a Tropical Fruit Salsa
Chocolate and Caramel Tart with Clotted Cream or Vanilla Ice Cream
Blood Orange and Polenta Cake with Whipped Cream
Warm Pistachio Cake, Poached Pear, Ginger Beer Jelly and Blackberry Sorbet
Blood Orange and Cardamon Sorbet
Salted caramel tart with praline macarons, praline cream and ginger & vanilla ice cream
Chocolate Pave and Coffee Syrup
Pears Baked with Lemon, Bay and Marsala
Baked Plums in Sloe Gin with Crème Fraiche
White Nectarines and Raspberries in Rose Water
Bitter Flourless Chocolate Cake with Coffee Cream
Star Anise and Lemon Chocolate Cake
Chilled Chocolate Fondant, Roasted Banana Ice Cream and Toffee Sauce
Saffron Poached Peaches with Orange Ice Cream