Duck breast, red cabbage, pack choi, potato dauphine and duck jus

Slow cooked venison stew with forest mushrooms an juniper berries

Cumberland sausages and Yorkshire pudding with onion gravy

Rolled pork belly with aromatic gravy

Smoked gammon with honey, mustard and gravy

Fishcakes with gribiche sauce

Confit duck leg with silky mash potato and rainbow chard

Guinness braised beef cheeks with pomme puree, rainbow chard and smoked bacon gremolata

Pan-Seared pork fillet with potato fondant, cavolo nero and forrest mushroom sauce

Five spice marinated duck leg with spicy rice noodles and bock choi

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