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curator
Panko-coated squid with palm sugar and coriander pesto
Rustic tomato, bread and basil soup
Goujons of sole with lemon and mushy peas
Curly kale and ricotta tortellini with pan-fried turbot
Grilled mackerel with pickled turnip, asparagus and watercress
Homemade puff-pastry and wild boar sausage rolls
Roast parsnip and rosemary soup
Pan-fried pigeon breast, wild mushroom and beetroot salad
Rhubarb tarts with rhubarb ice cream
Prawn and crayfish cocktail
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