Foie gras filled, crispy cone.
Venison puree topped with quince jelly and toasted bread crumbs.
A fabulous lasagne of Dorset crab with a cappuccino of shellfish and champagne foam.
Glazed and stuffed chicken wings with Iberian ham, savoury onions, yellow foot chanterelles, pumpkin and smoked sour dough. Another big hit, a dish of wonderful flavours.
Ballotine and tartare of pigeon with raw and pickled vegetables, chestnuts and truffle.
Roast loin of Iberico pork with a gratin of hand rolled macaroni and cepes, crushed celeriac and apple.
Brillat Savarin cheese cake with passion fruit, lime and coconut ice cream.