• Pea & pancetta arancini balls 

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• Butternut squash & ricotta tartlets with roasted pumpkin seeds

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• Soy & sesame tuna bites with a lime, mango & avocado salsa

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• Goats cheese & caramelised onion crostinis

• Pan-seared scallops, pea puree & crispy pancetta

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• Salmon gravlax, heritage beetroot with a dill crème fraîche on toasted rye

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• Roquefort, pear & candied walnut salad

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• English asparagus with a poached egg, cured ham & hollandaise sauce

• Ottolenghi’s Saffron, hazelnut & honey chicken with Mediterranean couscous, orange & hazelnut green beans & tender stem broccoli

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• Pan-roasted cod loin with a roasted tomato & red pepper relish, avocado crema &chorizo crisps 

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• Crusted rack of lamb, potato dauphinoise, buttery green beans, grilled courgette & salsa verde

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• Spring greens & parmesan risotto with homemade wild garlic pesto

• Chocolate delice with a ginger crumb & freeze-dried raspberries

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• Pineapple carpaccio with lime, frozen raspberries & frozen coconut yoghurt

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• Lemon syllabub, blueberry coulis  and a pistachio crumb

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• Banoffee pots