pdf Ceviche of scallops, crispy chicken skin, water melon, Granny Smith apple and Cider- saffron dressing
pdf Sweet rice pudding with mango and cinnamon
pdf Minted pea soup with pear and Scottish lobster
pdf Fricassee of lamb sweet breads, lambs tongue and black pudding with slow cooked beetroot and horseradish foam
pdf Braised beef with oyster fritter
Truffled potato puree and wilted baby gem
pdf Crayfish risotto with squash and rocket
pdf Ravioli of oyster with ceviche scallops, étuvée of leeks and smoked bacon écume
pdf Roast Barbary duck with spiced oatmeal crust, cherry-scented jus, parsnip mousse and potato pirogge
pdf Apple financier with butterscotch
Cider & Russet apple jelly and cinnamon clotted cream
pdf Cream of Salsify Soup
with Sorrel & Sea Scallops

"Good cooks don't create from recipes...
they create from tastes.
They have to have sensitivity to the food...
be intuitive."