Ham hock terrine, parsley purée, radish salad, toasted sour dough

Cured Salmon, picked turnip, avocado purée

Duck liver parfait, candid hazelnuts, beetroot purée and pickled

Breast of chicken, potato dauphinoise, green beans, chantenay carrots

Roasted Pollock, pea and coriander risotto, rocket and parmesan salad

Slow cooked Dingley dell pork belly, pomme purée, textures of onion

Compressed Strawberries, yoghurt mousse, shortbread crumble

Chocolate brownie, vanilla ice cream, toffee sauce

Three British cheeses, Garibaldi biscuits, fruit and nut bread