Boiling

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Staithe Smokehouse™ smoked salmon terrine, beetroot and orange chutney, bread crisps, cress shoots

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pheasant coq au vin

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Richard Bainbridge’s heritage tomato tart

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banoffee pie

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fillet of seabass with crayfish and samphire risotto, beetroot purée, basil oil and honey- glazed carrots

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bacon chop, crushed new potatoes and savoy cabbage with a parsley butter cream sauce and baby roasted onions

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ratatouille inspired gnocchi

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Orange and whisky roasted duck

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pan-fried scallops, pea purée, broad bean fricassée and crispy bacon

Intermediate

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The Yard’s iced spiced chai

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‘Green Goddess’ oven roasted chicken salad

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roasted broccoli heart with a duck egg sabayon and anchovy crumb

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chocolate & brandy mousse

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Black Shuck hot mulled sloe gin

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beef & mushroom casserole with dumplings

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Iberico pork loin, Mangalitsa smoked ham, white truffle parsnip purée, fennel pepper, miso hispi, elderberry jam, pickled wild garlic capers.

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cured sea trout with buttermilk sauce

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curried lamb chops with swede masala

Beginner

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braised smoked belly of Dingley Dell pork