(june – august) archived

fillet of salmon with thai spiced cream, baby squash, asparagus and spinach mash

baked trout fillet with dill cream sauce, roasted fennel, saffron potatoes, medley of French beans, peas and asparagus

seared salmon fillet, buttered pak choi, mashed potato crouquette flavoured with harissa paste, sauce of fennel and tomatoes

supreme of chicken baked with ricotta and sun blush tomatoes, new potatoes with spring onion, saffron jus and shredded mange tout

tarragon battered escalopes of pork fillet, grated potato cake, bundle of vegetables and grain mustard jus

tarragon flavoured chicken jambonnette with carrot mash, baby fennel and fondant potato

chicken supreme baked in yoghurt and Dijon mustard marinade, spring onion mash, roasted Mediterranean vegetables and gravy flavored with honey and coriander seeds

baked sea bass with pancetta, roasted fennel, courgettes and peppers, saffron mash, champagne and chervil velouté

roast fillet of red snapper, warm potato and sun blushed tomato salad charred green and yellow courgettes, cardamom and lime butter sauce

breast of maize fed normandy chicken, with wild mushroom mousseline, red wine jus, parsley mash, asparagus, baby leeks and carrots

grilled halibut with tapenade crust, butter braised potato, tomato tart tatin, courgette ribbons and cockle jus

roast rump of lamb, studded with chillies, garlic cloves and rosemary jus with baby courgette, baby carrots and potato cake

roasted fillet of buccleuch beef, wine jus, leek and sorrel stuffed mushroom with brioche crumbs, grilled yellow courgette and hot potato salad

roast fillet of buccleuch beef, port jus, young turnips, confit of beetroot and sweet potato gratin

loin of lamb with foccacia herb crust, sauce of shitake mushrooms, butter roast potato, charred aubergine, pepper and courgette

baked monkfish with proscuito ham and rosemary, anise sauce, steamed pak choi and niçoise potatoes