Free Range Chicken Supreme with a Chorizo & Roasted Pepper Stuffing on a light Citrus Crème Fraiche Sauce

Chicken & Asparagus Ballotine poached with a Port Jus

Corn Fed Chicken marinated with Thyme, Garlic, Chillies & Lemon, Roasted with Peppers, Shallots & Tomato

Loin of Pork Roasted on the Bone served with Caramelised Peaches & Pan Jus

Pork Saltimbocca with Sage Leaves, Parma Ham, Jus

Steamed Loin of Pork on a Calvados & Chilli Cream Sauce

Roast Loin of Lamb carved on to a Provencale Vegetable Sauce

Braised Leg of Lamb, Roasted Shallots, Garlic & Thyme Jus

Rump of Lamb Roasted, Port & Redcurrant Jus

Fillet of Beef, Braised Savoy Cabbage, Fondant Potato, Red Wine Sauce

Chateaubriand garnished with Sautéed Porcini Mushrooms, Baby Onions, Chateau Potatoes & Béarnaise Sauce

Fillet of Cod wrapped in Parma Ham on a Ratatouille of Vegetables

Roasted Halibut on a Pak Choi & Lemon Grass Broth

Seared Salmon on a Courgette & Lemon Linguini

Honey Roast Breast of Duck on a Roast Butternut Squash & Sweet & Sour Syrup

Aubergine & Leek Flan , Fresh Tomato Coulis infused with a hint of Garlic

Asparagus Ravioli with a Shallot & Root Ginger Butter

Char-grilled Vegetable Wellington served on a bed of Aubergine Caviar

Carpaccio of Blue Fin Tuna, seared in Ginger Oil, Pak Choi, Thai Radish, Sweet Basil Leaves & Chilli

Warm Salad of Smoked Duck, Salad of Baby Leaves, Caramelised Onions, Coriander Chutney