Frying

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Palfrey & Hall game pie

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seared tuna with wasabi, coriander and pickled vegetable salad

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cauliflower macaroni cheese with pancetta and mushrooms

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steak & local ale pie

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Easytiger Thai fishcakes with sweet chilli jam

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Caistor Hall’s pan roast duck, crispy duck hash, carrot purée, miso greens & five spice jus

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pheasant coq au vin

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

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free range pork chops with mango and couscous salad and green sauce

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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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black bean and lentil burger patties

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Staithe Smokehouse kiln roast salmon and chipotle hash, new season asparagus, Norfolk duck egg, and lilliput caper butter

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bacon & eggs pancake stack

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Korean spring onion pancakes with smoked salmon, avocado & horseradish cream

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tofu, pineapple and cheese burger

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venison burgers with sloe and onion relish

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beef & mushroom casserole with dumplings

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roasted pheasant breast, confit pheasant leg croquettes, parsnip, red cabbage, and jus

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Tomato, carrot and mint chutney

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Potato, onion and Alexanders bhajia