With crispy potatoes, buttered spring carrots and bok choy, finished with a rich lamb jus and lemon mint yoghurt.

With fennel seed and rock salt potato crush, finished with a vanilla bean white wine sauce.

Over smoked Asian greens with braised beetroot and crackle

With a warm potato salad and crisp tomato salsa

With hot smoked salmon and lemon beurre blanc

With beef fillet, potato and courgette rosti, beetroot confit and red wine jus, plus portobello mushrooms, spinach and baby veg.