Spring onion and pak choi salad, ginger, lime, and coriander dressing.

Lemon and thyme marinated courgette, vine ripened tomatoes, aubergine caviar & fresh basil.

Garden pea, pearl onion and pancetta fricassee, & pomme mousseline.

Braised white cabbage, steamed tender stem broccoli, buttered carrot, parsley new potatoes, & lamb jus.

Roasted Butternut and Sage Ravioli

Toffee sauce, vanilla ice cream