Advanced Cookery Week

Steamed crab, coriander and ginger parcel
with crab bisque reduction.

Roasted saddle of lamb
with basil mash, ratatouille and black olive salt.

Apple tarte fine
and calvados caramel and toffee ice cream.

Compressed pickled water melon
with Ricotta cheese, balsamic pearls and savoury glass tuille.

Gallantine of quail
with sweetcorn, ham and truffle, leek mousse and sauternes sauce.

Prune and Armagnac soufflé
with an apple and pecan crumble.

Roasted monkfish tail
with smoked pancetta, confit fennel, tomato and sauce Maltaise.

Loin of venison in black treacle
with shallot puree, cavello nero, roasted salsify and wild mushrooms.

Dark chocolate cremeaux
with pistachio sorbet and tuilles, raspberry fluid gel.

Moroccan spiced duck breast
with butternut squash, braised turnips and five-spice jus.

Slow-cooked smoked beef short-ribs
with leek ash, pomme Anna, glazed young vegetables and Madeira.

Pineapple and Szechuan parfait
with griddled pineapple and dark Cuban rum caramel.

Rilletes of Duck
with sauternes jelly, walnut vinaigrette and griddled brioche.

Curry crusted Ling
with cauliflower and coconut puree, lime emulsion and coconut foam.

Mango panna cotta
with sable soldiers and champagne foam.