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curator
Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.
Black bean, cavolo nero and beef stir fry
Confit duck cassoulet with olive oil mash
Goats’ cheese on brioche with salt baked celeriac and red currant dressing
Chicken and okra curry with roti
Chicken and asparagus quiche
Cauliflower salad with barbecue chicken and honey
Kedgeree
Highland beef salad
Buttermilk and poire William panna cotta with ginger doughnuts and pear purée
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