Braised Chicken Supreme with Wild Plurottes and Cognac

Thai Flavoured Chicken Supreme skewered with Lemon Grass

Pork Escalopes with Asparagus and White Wine Cream Sauce

Roast Saddle of Lamb with Spinach and Pine-nuts served with a Roasted Garlic and Rosemary Jus

Roast Sliced Leg of Lamb stuffed with Rosemary, Garlic and Sun-dried Tomatoes with a Marsala Jus

Cinnamon Duck Breasts with Redcurrant Sauce

Duck Breasts in a Blueberry Sauce

Pan-fried Pheasant with Mango Sauce

Venison and Beef with Pork and Apricots

Individual Beef Wellingtons

All above served with seasonal vegetables and potatoes

Completed Hot Plated Main Courses

Pot Braised Striploin of Beef with Wilted watercress and Oyster Mushrooms served with horseradish scented potatoes

Ginger and Lime Salmon Fillet pan-fried and served on a bed of Chinese noodles with fresh coriander, chilli and pak choi

Roasted Saddle of English Lamb nested on a bed of baby spinach and a celeriac mash finished with a damson and port wine jus

Oven Baked Venison Sausages dressed with Ailgot and a Rich Red Onion and Bordeaux Sauce and served on a bed of Champ

Slow Roasted Pork Belly with Crackling on a bed of parsnip mash and buttered baby spinach leaves, with a spiced apple sauce

Sauted Breast of Chicken in a Juniper infused Tarragon Cream Sauce with green summer vegetables and potato rosti