Langoustines with linguini, spinach, basil and ginger.
Lobster salad with apple and cider dressing.
Game terrine with partridge, pheasant and venison; served with mustard chutney.
Venison infused with orange and lapsang souchong tea, with sweet chestnuts, wild mushrooms and root vegetables.
Pork tenderloin with black olive, cornish apples with maple syrup and turmeric roast potatoes.
Braised brill with girolle mushrooms, leeks and chives and a butter emulsion.
White chocolate and raspberry tartlet with sesame and poppy seed tuille.
Blackberry soufflé with sloe vodka.
Poached figs with mascarpone, honey, ginger ice cream with sugar seed shards and yoghurt mousse.