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Cavolo nero salad with onion, red peppers and avocado

Duck liver paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia

Pimiento de padron with fried basil and organic beetroot

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella

Three small bites (canapes) to be discussed with the chef

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce

Chicken skewers marinated with onion and paprika

Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Saffron risotto with vialone nano rice de tacchi, fresh pesto and beetroot

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet, salsa verde and patatas a lo pobre

Welsh rack of lamb with dauphinoise potatoes, gravy and vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild mushroom risotto with carnaroli acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh pasta tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Beetroot risotto with white wine sauce, scallops and dill

Oven baked pork fillet with truffle mash potatoes, gravy and vegetables

Traditional italian tiramisù

Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis

Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & passion fruit panna cotta with fresh berries

Traditional crema catalana

Millefoglie con crema pasticcera, berries and chocolate

Apple tart with vanilla ice cream and raspberry coulis

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Vanilla pannacotta with raspberry coulis

Chocolate mousse , creme chantilly and berries

Sticky toffee pudding

Roast quail ,glazed heritage carrot ,pine nut and chicken fat mayonnaise

Swordfish carpaccio, lemon dressing, capers, radish

Glazed scottish lobster,cauliflower,curry spices ,pickled apple,shiso

Burrata cheese, heritage tomatoes and avocado salad (vegetarian)

Crab ravioli, while vine and butter sauce, micro herbs

Squash and ricotta ravioli , parmesan ,butter and sage sauce, (vegetarian)

Pork loin, madeira sauce , seasons veg and apple pure

Spring vegetable risotto (vegetarian)

Roast turbot,grilled onion emulsion,garlic and anchovy cream

Middle white suckling pig,bacon consomme,jamon iberico,pomegranate molasses

Rack of lamb,artichokes flowers,new potatoes,french beans and anchovy dressing

Baked ratatouille with crottin goat’s cheese and haricot beans (vegetarian)

Paris-brest, pistachio praline chantilly & sour cherry compote

Caramelised apple with ricotta creme diplomat and arlettes

Gateau opera,peanut butter,banana,lime,rum

Trio of chocolate, homemade vanilla ice cream

3 canapés to discuss with the chef

Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado (pescetarian/gf

Peruvian sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce

Salmon tartare, spring onion, beetroot and red chillies

Gratinated scallops in a shallot sauce , asparagus and thyme

Beetroot risotto, burrata cream and hazelnuts

Handmade black truffle tortelloni, wild mushroom , parmesan sauce and porcini

Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce and mozzarella pearls

Baby leave salad, heritage tomatoes, burrata from puglia, handmade pesto

Gorgonzola and pear risotto

Risotto allo zafferano (saffron rissoto)

Slow cook beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots

Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings

Scottish beef fillet, chunky roasted potatoes, green pepper sauce and seasonal vegetables

Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans

Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables

Fish to discuss with the chef , roated baby potatoes , caramelised carrots and beans

Chicken ballotine, filled with fricassee of aubergine and tomato

Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies

Parmigiana di melanzane (oven baked aubergine, tomato and vegetarian cheese with tomato passata)

Almond tart with vanilla icecream

Chocolate and walnuts brownie with vanilla icecream

Handmade tiramisu

Pears in red wine and vanilla icecream

Apple and berries crumble , icecream

Apple tart

Lemon meringue pie

Tarte au citron with rapsberries

Sticky toffee pudding

Crema catalana

Chocolate mousse, berries, berry coulis, creme chantillí

Creme brûlée

Mango and passion fruit pannacotta

Bakewell tart frangipane with cherry compote

Vanilla pannacotta with raspberry coulis

Chef choice canapes

Timbale of crab and mango with micro cress and red pepper coulis

Baked tomato galette with goat cheese and pine nuts (vegetarian)

Salt cured scallop with micro cress salad

Beef tartar quail egg served with toasted crouton and rocket salad

Beetroot and apple salad with whisky cured salmon and micro cress

(v) baked red pepper with plum tomato and garlic served with basil oil

Arancini risotto cake on asparagus tips and micro cress (v)

Asparagus and parma ham top with poached duck egg lemon dressing and micro cress

Avocado, tomato and bruschetta cheese served with balsamic glazed and herb oil

Baby germ caesar served with boiled egg and anchovies

Slow cooked ham hock terrine served homemade piccalilli and micro cress

Lobster and prawn ravioli with a light fish sauce and micro cress

Chicken liver pate with onion marmalade toasted crouton and gherkin

Salmon tartar served with avocado and micro cress

Sea- bass ceviche with red onion and avocado

(v) welsh rabbit tart top with wild mushroom, port jus and micro cress

(v) baked tomato galette with a basil pesto, feta cheese, pine nuts and micro cress

Seared scallop served on black pudding and spinach served with a lemon butter sauce

Herb-crusted rack of lamb with vegetable timbale and dauphinoise potato

Roasted halibut on romesco sauce with seasonal vegetables and fondant potato

Wild mushroom wellington with glazed carrots and vegetable jus (vegetarian)

Classic beef wellington with fondant potato and red wine jus

Classic one piece irish lamb stew, with carrot, boiled potato, turnips, swede, baby onion, served with lamb stock and fresh thyme

Classic duo of pork served with stuffed cabbage, baby carrot dauphinoise potato and rich port and apple jus

Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus

Cajun blacken pan fried salmon fillet served with baby vegetables and a herb pepper sauce

Cantonese duck breast with honey glazed served with roasted vegetables and special fried rice with a glazed sauce

Classic beef rib eye served with baby vegetables and fondant potato, peppercorn sauce (from first menu) darius

Cod steak served on new potato and mediterranean vegetable and basil oil dressing

Crispy confit of duck leg served with puy lentils ragout, spinach glazed carrots

Crisy belly pork with a spicy chimichurri sauce mexican rice and roasted vegetables

Duo of lamb served with dauphinoise potatoes baby vegetable and rosemary jus (rump of lamb and mini shepherd's pie)

Fillet of cod wrap in pancetta served with mediterranean vegetables and potato and onion rosti with tomato herb coulis

Fillet of pork served on a bed of celeriac puree top with vegetable and pomme anna with red wine and herb jus

Fresh salmon wellington served with a light butter sauce, seasonal vegetable and saffron new potatoes

Herb roasted chicken leg served with chimichurri sauce, fondant potato and seasonal vegetables

(v) baked wild mushroom and spinach wellington served with turned vegetables and glazed potato and vegetable glazed (vegan or vegetarian)

(v) cheesy and vegetables wrap with chimichangas and boiled rice with season vegetables

(v) crispy firm tofu served with teriyaki glazed and boiled rice and steamed vegetables

Passion fruit and apricot sphere (please note we need 3 day for preparation)

Dark french chocolate tart served with a ginger and nuts syrup

Mango panna cotta with lychee compote

American blueberry pie with crème anglaise

American pecan pie with crème anglaise

Baked cheese cake with mix berries compote

Apple crumble and crème anglaise

Baked new york cheese cake

Banoffee pie with crème anglaise

Dark chocolate fondant with chocolate sauce

Brioche and banana whisky bread and butter pudding served with crème anglaise

Classic italian tiramisu

Classic french apple tarte tatin with caramel glazed

English treacle tart with custard

Sticky toffee pudding with toffee sauce

Lobster salad with truffle vinaigrette

Truffle & mushroom duxelles tart (vegetarian)

Seared scallops with champagne sauce

Artichoke & black truffle velouté (vegetarian)

Duck foie gras terrine with fig compote

Langoustine bisque with cognac cream

Wild mushroom risotto with truffle (vegetarian)

Lobster ravioli with bisque reduction

Chateaubriand with béarnaise sauce

Lobster thermidor

Herb-crusted rack of lamb

Black truffle risotto (vegetarian)

Millefeuille with vanilla cream

Chocolate & hazelnut delice with espresso mousse

Black sesame panna cotta with yuzu gel

Mont blanc chestnut cream

Fresh vegetables soup

Beef carpaccio, black autumn truffle, rocket salad and parmesan fondue

Pan fried scallops, parsnips puure , green beans and black olives

Pugliese burrata, whit cime di rapa and onion focaccia

Home made cured wild salmon, white beetroot carpaccio and lemon dressing

Chicken ballantine, mortadella mousse, apple mustard mayo

Home made pappardelle, with rabbit ragù, rosemary and parmesan shaved

Home made mushroom ravioli, with potato’s veloute and pecorino

Linguine with fresh dover crab, dry cherry tomatoes, crab sauce and marjoram

Squash risotto, caramelized walnuts and pecorino fondue

Paccheri with swordfish sauce, deep fried aubergine, mint pine nuts and tomato

Pan fried venison saddle, roasted celeriac, purple thyme carrots purée with venison and raspberries jus

Fiorentina steak (1,5/ 2kg) with roast potato’s, mushrooms sauté and truffle sauce

Rack of lamb, pistachio herbs crumble, aubergine soute and lamb jus

Slow cooked braise lamb shoulder,stir fried vegetables rice and lamb jus

Pan fried sea bass filet, saffron fish broth and fresh veg

Roast duck breast, confit leg squash and licorice purée, roast cabbage guanciale, duck cherry jus

Pan fried hake cannellini beans,tomato confit and rainbow chard

Pan fried cod,herbs panure, artichoke and potato’s salad

Wild turbot, scallops mouse, courgettes and broccoli puure

Classic tiramisù

Chocolate fondant

Vanilla panna cotta , with wild berries sauce

Apple strudel with crème anglaise

Raspberry bavarese

Crema pasticciera profiteroles and salted caramel sauce

Duck liver paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from puglia, grilled prawns and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia

Handmade croquettes with iberico ham and bechamel, served with aioli sauce and pistacchios

Parmigiana di melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

Three small bites (canapes) to be discussed with the chef

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce

Cavolo nero salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh pasta tagliatelle with slow cooked (12 hours ) beef ragout

Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes

Sea bass fillet with slow cooked potatoes and broccoli cream

Rack of lamb with vegetables ratatouille and grain mustard sauce

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

42 days aged beef fillet with roasted potatoes, grilled vegetables and green peppercorn sauce

Classic sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

Traditional italian tiramisù

Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis

Millefeuille with chantilly cream, melted dark chocolate and toasted apricots

Dark chocolate lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & passion fruit panna cotta with fresh berries

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Sticky toffee pudding

Chocolate mousse , creme chantilly and berries

Vanilla pannacotta with raspberry coulis

3 canapés to discuss with the chef

Salmon tartare, spring onion, beetroot and red chillies

Celeriac veloute , wild mushrooms and white truffle oil

Risotto allo zafferano (saffron rissoto)

Beetroot risotto, burrata and hazelnuts

Handmade black truffle tortelloni, wild mushroom , parmesan sauce and porcini

Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado

Handmade tortelli filled with pumpkin and ricotta, mint and peas velouté

Peruvian sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce

Gratinated prawns and scallops in a shallot sauce , asparagus and thyme

Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce and mozzarella pearls and burrata salad with pesto sauce to share

Gorgonzola and pear risotto

Slow cook beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots

Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings

Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables

Chicken ballotine, filled with fricassee of aubergine and tomato with roasted chunky potatoes and mushroom sauce

Scottish beef fillet, chunky roasted potatoes, green pepper sauce and seasonal vegetables

Fish to discuss with the chef , gratin dauphinois potatoes , caramelised carrots and beans

Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans

Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies

Chocolate mousse, berries, berry coulis, creme chantillí

Creme brûlée

Tiramisu

Pears in red wine

Crema catalana

Apple tart

Mango and passion fruit pannacotta

Almond tart with vanilla icecream

Lemon meringue pie

Vanilla pannacotta with raspberry coulis

Tarte au citron with rapsberries

Sticky toffee pudding

Chocolate and walnuts brownie with vanilla icecream

Vanilla cheesecake with warm blueberry coulis and icecream

Fruit salad with creme chantilly in a side

Apple and berries crumble , icecream or custard

Cheese board, biscuits and grapes