(december – february)

Sticky braised buccleuch pork, coriander stovies, savoy cabbage, enoki mushrooms and cardamom gravy

roast fillet of buccleuch beef, potato tower, parsnip puree, spaghetti of leek and wine jus

lavender marinated rump of lamb, roasted onion, sweet potato chunks and braised puy lentils

seared shetland salmon, bubble and squeak potato cake, poached celery and arran mustard cream

sherry braised cushion of buccleuch beef with gratin potatoes, pearl onions, streaky bacon and sweet carrot mash

roast fillet of venison, piquant juniper sauce, roesti potato, celeriac mash, roasted red onion and baked courgette

cranberry and apple balotine of chicken, brandy cream sauce, mustard mash, honey roast swede and chestnuts

lemon grass scented bouillabaisse of bass, mullet and sole with creamed saffron potatoes

fillet of lamb brushed with french mustard and brioche crumbs, ‘pomme anna’, creamed cauliflower, charred carrot and mint gravy

supreme of guinea fowl supreme with spinach and pine nut filling, braised red cabbage, dauphinoise potatoes, creamy jus with a hint of nutmeg

chicken supreme coated in sweet ginger marinade with lime leaf and coriander rice cake, steamed Chinese leaf and peanut butter jus

sesame battered chicken fillets, quinoa with chives, wilted chard and miso jus with soy

fillet of sea bream and fennel wrapped in pancetta with sweet potato and celeriac poached cream and crab veloute