Chef Andrew Lowe

Crispy pork belly, romesco sauce

Seared scallops, ajo blanco, golden sultana

Grilled squid, artichokes and bottarga

Vesuvio tomato, white onion, peach and sherry

Roast stuffed pepper, bulgar wheat and fermented chilli

Pork collar, baked apple, morcilla

Hake, roasted fennel, winter tomatoes and chard

Baked rice, shell on prawns and alioli

Baked Basque cheesecake, roasted plums

Creme Catalan, poached pear

Manchego, quince and honey

Beetroot with ajo blanco and chimichurri

Cashew cream cheese, tenderstem broccoli and dukkah

Chick pea panisse with black olive tapenade

King oyster mushroom with creamed corn and mojo rojo

Butternut squash, chick peas and harissa

Hispi cabbage, wet polenta and agrodolce

Roasted celeriac, pearl barley and pangratatto

Cauliflower, whipped tofu, almond and pomegranate

Fruit fool with toasted pistachio

Coconut Panna cotta, pineapple and passion fruit

Whipped chocolate, honeycomb and sea salt

Pork rillettes with mustard and cornichons

Tomato tart fine with whipped goats cheese

Charred asparagus with sauce gribiche

Fried panisse with black olive tapenade

Beetroot tart tatin with Roquefort and walnuts

Roast brisket with lentils and dijonnaise

Confit duck leg with pomme purée and duck liver sauce

Braised lamb with new potatoes, lettuce and peas

Baked aubergine with chick peas and green olive dressing

Cod loin with Coco beans and aioli

Vanilla crème brûlée, raspberries and sable biscuits

Mille feuille of white chocolate and black cherry

French cheeses, preserves and sourdough baguette