These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
This hearty ragù is made by simmering grass-fed Yorkshire heritage beef in Italian tomato passata with sun-dried tomato paste and chestnut mushrooms. Served on hearty sweet potato mash with a sprinkling of pine nuts.
We roast cauliflower to intensify its mild nutty flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a beautiful contrast and garnished with fresh coriander.
We've swapped pasta sheets for layers of fresh courgette and baked aubergine in our rich beef lasagne. Served with salad and a sprinkling of pine nuts. Our 100% grass-fed beef is sourced from Yorkshire.
Delicately pan-fried lemon sole. Crushed potatoes with fresh peas and mint. A caper, parsley and lemon salsa verde. Heritage cherry tomatoes, sautéed with spring onions. A perfectly elegant, light summer dish.