My menus change from one moment to the next.
They soak up the seasons and get inspired by everything.
Just take a peak at the samples below to whet your appetite.
Goats cheese parcels with mint and honey on a bed of salad leaves with a balsamic syrup
White onion soup with a pan-friend scallop and crispy pancetta
Quails egg and boudin noir scotch eggs
Thai beef salad
Gazpacho with a bloody Mary jelly
Slow-cooked pork belly with crackling and cider pickled pears
Pan fried duck breast with a red berry sauce
Whisky and ginger salmon fillets on a bed of baby spinach
Chicken breast wrapped in parma ham with roast red pepper sauce
Pork fillet with a ginger and honey sauce
Meringue nests with a liquorice and chocolate sauce, mascarpone and fresh fruit
Dark chocolate pots with a white chocolate, ginger and lime sauce
Pear tarte tatin with crème fraiche
Baked apple with a hazelnut crumble and crème anglaise
Lemon posset with a brandy snap biscuit