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."