december – february

monkfish cheeks with chicory and lime tied in pancetta, roasted almonds, gnocci, spanish vegetables with taleggio, romescu sauce and chick pea fries

roasted tournedos of wild boar, potatoes roasted in goose fat, leek and watercress puree, japanese mushrooms, glazed shallots and tarragon jus

baked sea reared trout supreme, charred king oyster mushrooms, polenta pave and a tomato and fennel seed dressing

roasted breast of pheasant with croustade of confit leg, spiced grapes, charred pumpkin and gratin potatoes, game jus and bread sauce

lavender marinated rump of lamb, roasted aubergine and cous cous tian, slow roasted butternut squash, seared cherry vine tomato and a madeira jus

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

braised daube of beef with sweet potato home fries, herb tossed baby onions and chantenay carrots

roasted venison fillet, chicory tart tatin, onion soubise, caramelised beets, potato mille feuille and a port infused sauce

ox cheek simmered for four hours in wine and root vegetable stock with celeriac and swede gratin, confit of elephant garlic, sweet potato fondant and gravy of cooking juices

cranberry and apple ballotine of chicken, brandy sauce, nutty crumbed mustard mash with honey roast swede and chestnuts

lemon grass scented bouillabaisse of bass, hot smoked salmon, lemon sole and creamed saffron potatoes

fillet of lamb brushed with french mustard and brioche crumbs, tiny sweet spiced tagine pie, tall potato, remoulade of cauliflower, honey roasted carrots 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 and lime leaf marinade, shavings of sweet potato, steamed chinese leaf, poached snake beans and peanut butter gravy

slow roast chicken jambonette, filling of speck bacon, parsley and poached barley, whisky jus, roesti galette, leek lozenge and chantenay carrots

whole roast fillet of beef from bucclelugh estate, golden roast potato, parsnip puree, spaghetti of leek and wine jus