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curator
Monkfish and pata negra ham with pea, ham and asparagus risotto
Meringue toffee baked Alaska with toffee sauce
Melt-in-the-mouth chocolate puddings with banana ice cream
Mars bar sauce
Marinated prawns with roasted lemon mayonnaise and asparagus
Mango parfait with passion fruit and meringue stacks
Mackerel fillet with dressed crab, pickled vegetables and herb oil
Loin of pork with scrumpy sauce, candied walnuts, crisp black pudding and hispi cabbage
Lobster thermidor with chips
Lobster and sea bass with carrot julienne
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