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Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney

Time: 2 minutes Equipment: small mixing bowl Allergens: Gluten (GF version available on request), Sulphur dioxide
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Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter

200g Organic Ribeye steak, applewood smoked and charred onions, glazed carrots, creamed spinach and a compound butter that is infused with curry powder, anchovies, capers, garlic and parsley. Time: 10 minutes Equipment: Griddle pan/frying pan, Saucepan x2 Allergens: Milk, Fish, Mustard
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Main Couse: Malt Braised Pig Cheeks, Grilled Courgette, Bacon Crumb, Broad Bean Puree, Treacle yoghurt

Pork cheeks slow cooked in a malt braising liquor and then glazed. Grilled courgettes, broad bean puree, bacon crumb and a black treacle yoghurt. A hearty summer main course. Time: 10 minutes Equipment: 2 saucepans, 1 frying pan/griddle pan Allergens: Gluten, Celery, Milk
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Dessert: Elderflower and gooseberry fool, Oat crumble

An elderflower cream swirled through a semi set gooseberry jelly topped with a vanilla oat crumble Time: 2 minutes Equipment: n/a Allergens: Milk
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Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

Grilled English Asparagus with a truffle mayonnaise and slow cooked egg yolk Time: 6 minutes Equipment: Kettle, small bowl/saucepan, frying pan Allergens: Sesame, sulphur dioxide, eggs
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