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Confit pork belly with star anise and cinnamon. Black pudding fritter, cauliflower and vanilla puree and a garlic, sweet potato and thyme dauphinoise
Yorkshire Ribeye on a bed of choux croute with potato crisps, a tomato chilli fondue served with a café au lait sauce
Yorkshire Rack of Lamb served with bubble and squeak, garden peas, shallot puree and a liquorice jus
Whole boneless silver dourade on fine beans with basil, tomato gnocchi and shallot butter
Pan fried organic salmon rested on a colley boudin cooked in lime leaves served with haddock scratching, a lemon yogurt and a grape vinaigrette
Truffle infused tapanade, homemade focaccia with a rocket and black pepper, baby goat’s cheese crottin and a sauce vierge
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