Mediterranean pulled lamb baked in crispy phyllo pastry, with minted feta and tomato chutney.

Broccoli, sun dried tomato and chive risotto with a basil crème fraiche.

Tom yum citrus glazed slow roasted pork belly, served with miso sweet potato mash and coconut stir fry.

Coffee and chocolate fondant with gingered oatmeal brandy snap and burnt sugar ice cream.

Free range sous vide chicken breast with sun dried tomato, chorizo and smoked paprika cream, with saffron risotto and mangetout.

Sage marinated fillet of beef served with saltimbocca mashed potatoes, organic baby carrots, herbed crème fraiche and white wine reduction.

Rose water marinated strawberries, lemon and yoghurt siphon cake with a fennel tuille and citrus crème pate.