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.

Starters

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

Main Courses

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

Puddings

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