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curator
Baked reblochon cheese with deep-fried blue cheese beignets and seasonal vegetables
Ice box cake
Cinnamon and soft cheese rolls with a maple and whisky glaze
Rack of lamb with salsify, seasonal greens and a port reduction
Spotted dick and custard
Pan-fried sirloin steak with red wine and snail sauce
Roast belly of pork with root vegetables
Pear and rosemary ‘tarte tatin’ with vanilla ice cream
Roast spatchcock chicken with a burrata and slow roasted tomato salad
Seared spiced tuna with chinese leaf salad
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