Cream profiteroles with chocolate sauce

Chocolate mousse cakes

Lemoncurd and raspberry meringue roulade

Main course

Roasted venison haunch

Traditional lasagne with garlicky focaccia

Herb crusted rack of lamb

Lobster with garlic and lemon mayo and a fresh tomato relish


Scallops in garlic butter on cauliflower purèe

Asparagus wrapped in Parma ham and Vitello Tonnato

Smoked salmon roulade


Lobster salad croustades

Smoked salmon with crowdie and cucumber

Experimenting with new dishes

Raviolo filled with crab, leeks, ricotta and a whole egg yolk served on a saffron and shallot sauce