A beautiful seasonal meal of roast pheasant, with a whiskied sauce, perfect for Burns' night!
A beautiful seasonal meal of roast duck, berries, cabbage a l'ancienne and foie gras.
Confit duck legs served with bacon and salsify, pear compote and awalnut and watercress salad.
Chicken breast stuffed with chorizo slices served on a bed of wok-fried mushrooms, oyster mushrooms, mange-tout and beansprouts.
Slices of duck cooked in a work with red onion, soya beansprouts, broccoli and sesame.
Crisp parcels of confit duck leg, shallots, red chillis, spring onions and coriander.
Roasted cornfed chicken breast with a salad of rocket and chorizo and a homemade garlic mayonnaise.
A simple dish which makes a great brunch or entree.
Cumin and sesame oil marinated duck skewers served with a Braeburn apple and walnut salad.
Crisp confit duck legs served with an almond and pear salad drizzled with a honey and mustard dressing.