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Tender strips of pork cooked in tangy sherry and mustard sauce with mushrooms and chives. -
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. British top rump beef, aged for at least 21 days, is braised for almost four hours, and about a glass of Merlot in every portion
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Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
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Cod, smoked haddock and plump king prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash
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Salmon fillet and asparagus in a white wine velouté sauce topped with sliced potato and a regato cheese crumb topping.
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Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.
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A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
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A light pavlova roll packed with fresh cream and raspberries. Serves 8-10 people.
