Inspired dishes that cater for every course and every cuisine...
- Cuttlefish with meatballs and peas
- Small, spicy Moorish kebabs
- Barbecued lamb cutlets with alioli
- Octopus with capers
- Cod with a warm salad of lentils and mojama
- Razor clams with broad beans and jamón
- Harissa-crumbed fish with tabouleh and tahini sauce
- Salmon with pea purée and red radish salad
- Bibimbap sushi
- Grilled skate wing
- Sambousek two ways
- Meat or eggplant flatbreads
- Carmamelised onion tart with sumac roast chicken
- Pork chops baked with stout and mustard
- Spicy chicken wings with fresh hot tomato salsa
- Herb and pistachio crusted rack of lamb
- Grilled eggplants and pomegranate dressing
- Thai beef noodle soup
- Barbecue prawns marinated in chilli and soy
- Spanish potato, garlic and chorizo soup
- Roast pork chops with spicy lentils and green chilli bhajis
- Chilli veggie burger with sun-dried tomatoes and spicy red onion relish
- Baked chilli eggs
- Ham hock, pearled spelt and roots potage
- Aubergine in mustard gravy
- Fried tamarind fish
- Swede, salsify, leek and goat’s cheese gratin
- Braised lamb
- Clapshot and haggis with coddled duck eggs
- Kerala fried fish
- Swede and pear latkes with pickled herring, smoked salmon, parsley and dill salad
- Chicken dumplings
- Sticky beef ribs
- Semolina gnocchi
- Crimson carpaccio salad
- Shakshuka
- Pork and apple pies with English chutney, and parsnip and potato mash
- Jerusalem artichoke soup with artichoke crisps
- Spicy chana curry, seekh kebabs, pattices, and mango vodka lassi
- Hot oysters with cold cucumber and vodka jelly, and spicy merguez sausages
- Marinated chicken drumsticks with chilli coconut relish, and rice paper rolls with lemongrass syrup
- Nori prawns with dashi syrup and umeboshi mayonnaise, lotus crisps, and shiso tempura with ikura
- Lamb Provençal with Jerusalem artichokes, tomatoes, pepper and garlic
- Warm Jerusalem artichoke, quinoa and mangetout salad
- Jerusalem artichoke and smoked bacon gratin
- Crispy cavolo nero with chilli, toasted sesame and spring onions
- Steamed cavolo nero with slow-cooked belly pork
- Caldo verde
- Cavolo nero ravioli with roasted squash and crispy pancetta
- Kleftiko
- Potato, celeriac and sherried goat’s cheese tart
- Onion, chickpea and bacon soup
- Pissaladière
- Agrodolce onions with soft polenta and salciccia
- Lamb dopiaza plus
- Andrew Pern’s Nicoise-style lobster salad
- Salad with sesame soy dressing
- Prawn and vegetable tempura
- Fillet beef pan-fried with soy sauce and garlic butter
- Scallops pan-fried with soy sauce and garlic butter
- Teriyaki salmon
- Oven-dried tomatoes
- Squid and tomato salad with fennel and basil
- Mitch Tonks’ South Devon crab salad
- Tomato, goat’s cheese and ricotta tart
- Pickled vegetables
- Miso soup
- Rice
- Grilled black bream
- Pork tonkatsu
- Deep-fried young artichokes with aïoli
- Artichoke heart crisps
- Stuffed artichokes with salsa verde
- Wild marjoram and wood sorrel rye bread
- Artichoke à la barigoule
- Douglas fir gravadlax with a confit lemon and horseradish vinaigrette
- Chilled wild watercress soup with fresh goat’s curd
- Young artichoke, spinach and soft quail’s egg salad
- Sea blite with crab and vanilla mayonnaise
- Broad bean, pancetta and Golden Cenarth tart
- Linguine with broad beans and fresh pea pesto
- Crab, broad bean and mint risotto
- Pasta rags with French beans in lemon cream sauce with poor man’s parmesan
- Slow-braised spring vegetables with goat’s curd, bruschetta and gremolata
- Warm salad of French beans and bacon with poached duck egg and hazelnut butter dressing
- Dill and broad bean rice with veal
- Russian beetroot salad
- Rhubarb and lamb stew
- White saffron rice
- French beans in wild garlic pesto with warm roasted beetroot and walnut salad
- Aubergine caviar
- Tom Kerridge’s tender roast pork with rhubarb sauce
- Simon Rogan’s savoury pancake
- Will Holland’s parsnip and vanilla soup
- Oven-baked pilaf of barley, chestnuts and celery with chicken wrapped in ham
- Roast turkey with shallots, chestnut and thyme
- Coconut prawns with tequila lime dip
- Cured brill with vodka and beetroot
- Duck breast with morels and Marsala sauce
- Slow-braised pork hocks with honey and Marsala
Cuttlefish with meatballs and peas
Small, spicy Moorish kebabs
Barbecued lamb cutlets with alioli
Octopus with capers
Cod with a warm salad of lentils and mojama
Razor clams with broad beans and jamón
Harissa-crumbed fish with tabouleh and tahini sauce
Salmon with pea purée and red radish salad
Bibimbap sushi
Grilled skate wing
Sambousek two ways
