march – may

fillet of macduff beef, sizzled potato shavings, ‘springthyme’ onions, whipped carrot smoothie, wasabi fired short pastry tuille and rich rice wine vinegar jus

slowly simmered cushions of beef with baby onions tossed in herb butter, tender young carrots, sweet potato home fries and light gravy of cooking juices

seared salmon fillet rolled in smoked paprika and prosciutto, served on butter bean puree with charred courgettes and creamed pesto sauce

spring lamb loin, aiket gratinated potatoes, asparagus and young carrots tossed in lemon butter roasting jus and beetroot puree

jambonette of chicken, stuffing of mozzarella, pancetta and rosemary, roast salsify, fondant potato creamed baby leaf spinach and port wine

tarragon flavoured jambonette of chicken, potato mashed with tomato and pine kernels, steamed pak choi and tarragon jus

tournedos of chicken with roasted piquilllo peppers, coriander and taleggio, glazed sweet chantenay carrots and fine beans, potatoes roasted in duck fat, sauce of thyme and red wine

gilt head bream dusted in lemon zest, sweet ciceley sauce, seared chicory and baby tomatoes, warm sorrel and potato salad

buccleuch rump of lamb, slowly roasted with pepper berries, spring onion mash, purple sprouting broccoli, mushroom, wild garlic and red pepper babaganoush

slow roast guinea fowl with string beans, baby beets, sweet potato mash, creamed paprika gravy

braised and caramelised pork cheek, crackling strips, fondant potatoes, poached baby leeks, carrot and apple, with cider vinegar jus

red snapper fillet marinated in tamarind rice wine and chopped limes, served in a consommé of soba noodles, shitake mushrooms, ginger, yellow peppers and spring onions

venison fillet brushed with pommery mustard and porridge oats, caramelised gnocchi, honey roast tamarillo, fresh herb clapshot and peppery gravy

skewered fillets of monkfish, salmon and black tiger prawn served with saffron mash, pak choi and chilled lemon grass sauce

duck leg confit braised sweet potato, tender young leek, red onion marmalade, puy lentils and piquant clove vinegar jus

roasted sea bass fillet with plum tomato, piquillo peppers, aubergine and haloumi, mash with olives topped with poached spring onions and creamy basil sauce