Kathryn Lewis

 

• Mains

Mussels and clams with coconut and lemongrass broth

 

• Desserts

Toffee apple crumble

 

• Desserts

Sticky toffee pudding

 

• Mains

Slow cooked beef ragu with pappardelle

 

• Sides

Kimchi

 

• Sides

Tomatillo salsa

 

• Mains

Baked hake with fennel, parsley and garlic butter

 

• Baking

Honeycomb and chocolate flapjack bites

 

• Mains

Beef katsu

 

• Desserts

Elderflower sorbet

 

• Barbecue

Zesty barbecue sauce

 

• Mains

Breaded hake with tartare sauce

 

• Barbecue , 
• Mains

Harissa marinated barnsley chop

 

• Brunch

Blueberry buttermilk pancakes

 

• Starters

Razor clams with peas and pancetta

 

• Starters

Cured monkfish with ginger dressing

 

• Sides

Pickled baby courgettes

 

• Desserts

Orange and almond polenta cake