june – august

tarragon flavoured chicken jambonette with carrot mash, baby fennel, almond potato and wine jus

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

fillet of salmon with thai spiced cream, asparagus, courgette and french bean medley with spinach mash

breast of normandy chicken with wild mushrooms and tarragon mousseline, red wine jus, parsley mash, asparagus and lemon buttered chantenay carrots

loin of lamb with focaccia 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 nicoise potatoes

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

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

tarragon battered escalope of pork fillet, grated potato cake, nutmeg spiced pak choi, and grain mustard jus

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

chicken supreme backed in yoghurt and dijon mustard marinade, spring onion mash, roasted meditteranean vegetables, gravy flavoured with honey and coriander seeds

roasted organic sea trout fillet, lemon and lime fragrant barley, scored radicchio, truffled soured cream and whipped, buttery sweet cicely sauce

roast fillet of macduff beef, port jus, garlic rubbed baby tomatoes yellow zucchini, confit of beetroot and sweet potato gratin

slowly simmered cushion of beef with crushed peas, yellow courgettes, tender young carrots, shredded potato cake and light gravy of cooking juices

roasted fillet of british beef with pea stuffed piquillo pepper, shaved potatoes, tiny lamb navarin pie, asparagus, carrots and bitter sweet jus

lamb fillet roasted with truffle oil and soda bread crumbs served with buttery potatoes, tiny lamb navarin pie, asparagus, carrots and bitter sweet jus

trio of meats; braised pork cheeks with sage, tiny steak and kidney pie, seared fillet of venison with arran mustard and brioche crumbs, potatoes with swede cooked in blossom honey and apple flavoured piquant jus

corn fed chicken fillet, creamy squash, wild scottish girolles, sauterne jus, pine kernels and pea risotto

free range chicken fillet, creamy squash, wild girolles, sauterne jus, pine kernels and pea risotto

john dory with shredded oxtail, summer truffled mash and garlic sting beans. reduced tomatoes and cooking juices

wild halibut, calamari provencale with globe artichoke hearts charred vegetables and creamed polenta

medallion of shetland salmon, boulangere potatoes, cottage garden ragout and creamed truffle butter sauce

organic shetland salmon, boulangere potatoes, cottage garden ragout and creamed truffle butter sauce

wild salmon, boulangere potatoes, cottage garden ragout and creamed truffle butter sauce

surf and turf; fillet of british beef wrapped in pancetta, shetland salmon baked with chicory, fondant potato, creamed mushroom duxelle, fine beans and coriander béarnaise (maximum 50 guests)

the butler served whole fillet of british beef, chunked baby roast potatoes with herbs, spring onions and medley of poached vegetables

whole carved macduff beef fillet, seared king oyster mushrooms, risotto of radicchio, whipped truffle oil, pea and romaine lettuce smoothie (maximum 50 guests)