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curator
Pan-fried rainbow trout with dwarf beans, peas and almonds
Candied chestnut meringue roulade with cinnamon goats’ milk sauce
Gâteau Saint Honoré
Chicken and wild mushroom pie with carrots and peas
Mackerel en croûte with gooseberry chutney
Victoria sponge cake with strawberry compôte, fresh cream and caramel dipped strawberries
Scallops in the shell in puff pastry
Chicken and prawn pad Thai
Celeriac remoulade with homemade mayonnaise
Tea-smoked haddock with herb gnocchi
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