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curator
Chicken liver and basil pâté with chutney and wholemeal bread
Chargrilled squid with creamy ponzu dressing
Roasted lobster with stewed sprouts
Lamb madras with chapatis
Shrimp ravioli with shrimp and tomato sauce
Crab soufflé with radish, baby spinach and rocket salad
Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables
Rhubarb chutney with mackerel and watercress
Hastings Dover sole
Herby couscous with butternut squash tagine and pan-fried black bream
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