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Confit de Canard (Duck Confit)
Crisp Potato Cakes with Goats Cheese and Caviar
Double-Take Apple Flan
Five Hour Confit of Lamb
Duck Breast in Green Pepper Sauce
Monk Fish in Bacon with Parsley Cream
Cullen Skink (Haddock, Potato & Leek Soup)
Honey and Marmalade-glazed Gammon
Pan Fried Scallops on Black Pudding with Pea & Mint Purée
Pan Fried Veal
Venison in Huntsman Sauce
Roast Lamb Guard of Honour with Mustard
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