Colcannon, a buttery, Irish mixture of potatoes, leeks and cabbage.
Caramelized pork belly with courgette noodles and peppered okra.
Fresh borlotti bean soup with mirliton.
Twice Cooked Honey Roasted Duck Legs with Spicy Eggplant, Bok Choy
Sumptuous Goat Curry with Mung Dal
Mexican-Inspired Soup with Chorizo and Ham, hearty, perfect for the cold weather!
Lamb shank tajine with applewood smoked tomato pappardelle.
Spicy aubergine and veal with pasta.
Succulent rabbit with mushrooms, tajine roasted.
Japanese Somen Noodle Soup with Char Sui Pork
Creamy, crunchy, Japanese potato salad.
Louisiana Gumbo with chicken, andouille sausage, crab, delicious!
Fresh fettuccine pasta with a peppery, arugula pesto.
Rolled lamb rack roast with tajine carrots, potatoes and onions.
Chili Mac, one pot casserole of pasta, veal, pork in rich tomato sauce
Tuscan Kale and Hakurei Turnip Stir Fry
Long Island duck breast cooked in the style of the Aquitaine region of France. Served with sage butter linguine.
Tender, roasted, free range buffalo short ribs.
Furikake sprinkled Inari Sushi, stuffed with sushi rice and tuna
Red mullet stuffed with aubergine, garlic and basil.
Coco de Paimpol French beans with lamb chops.
A tasty, robust veal and bean stew.
Soy sauce poached chicken with duck noodle stir fry.
Crispy fried duck hearts and chicken livers in a light sweet and sour stir fry.
Pork Belly, crispy, succulent, delectable
Tender Lamb Shanks and Tagliatelle with rich Italian Sausage Sauce
Crispy red mullet with herbs.
Melt in your mouth, tender Pork BBQ Ribs with homemade sauce
Shrimp and Italian Sausage Stuffed Calamari
Duck Legs and Potatoes in rich, thick curry gravy
Luscious shitake mushrooms, sauteed with roasted red pepper
Spicy Portuguese Fish Stew with Chorizo
Australian inspired lentil and pork stew.
Roasted guinea fowl with mushrooms and chestnuts.
Coquelet rubbed with spices, salt, herbs, then roasted, served with pan fried potatoes
Steamed Globe Artichokes baked with a sauce of Brie de Meaux, parmesan, almonds
Onions and lardons smothered calf's liver.
Spicy Scotch Woodcock with Bonnet
Wilted spinach and lardons, topped with a rich, voluptuous goose egg.
Grilled Black Angus steak with sauteed mushrooms.
Deep fried sea bream with a soy and ginger sauce.
Fresh Borlotti Beans with Cured Pork
Orecchiette with sun dried tomatoes, lardons and chard.
Oven roasted, marinated chicken thighs with Korean quail eggs, stir fried spinach with mushrooms.
Chicken wings marinated with black pepper, garlic and lemon juice.
Crispy, oven roasted goose legs with aubergine