Meat
- Chicken Balmoral With Clapshot Potatoes, Bacon And Savoy Cabbage Braise With A Whisky Sauce
- Confit Duck Leg, Caramelised Red Chicory And Crispy Potato Stack With A Light Honey And Star Anise Jus
- Slow Braised Daube Of Beef With Orange And Red Wine Served With Buttered Mash And Crisp Greens
- Free Range Chicken Supreme With Stornoway Black Pudding Mash, Buttered Baby Veg And A Light Sage Jus
- Short Rib Of Beef Bourguignon Served With Glazed Onions, Pancetta Lardons And Button Mushrooms With A Creamy Mash Potato
- Roasted Fillet Of Highland Beef With Classic Dauphinoise Potatoes, Green Beans And A Caramelised Shallot Puree With A Horseradish Jus
- Roasted Breast Of Guinea Fowl With A Niçoise Potato Cake, Slow Roasted Tomato And Courgette Ribbons Dressed With A Light Oregano Sauce
- Roasted Rump Of Lamb With Bubble And Squeak, Cumin Roasted Chantenay Carrots And A Thyme Gravy
- Pork Loin Roasted In A Fennel, Garlic And Balsamic Marinade Served With Sweet Potato Mash And Roasted Mediterranean Vegetables
