Some of my cooking in the lodges

Roasted chickpeas and pomegranate with fresh tomato, melon and pea shoots (vegetarian, vegan)
Pear salad with pecans and a blue cheese dressing

Lobster claws
Lobster tails

Garlic Mayo and Fresh Tomato Relish 


Pavlova with fresh berries

Buffet lunch

Smoked and hot smoked salmon

Roast fillet of beef wrapped in Parma ham - Yorkshire puddings

Fresh goat cheese with sweet and sour vegetables and homemade pesto