Below are some of our favourite dishes that will feature in our menus over this Year:

Grilled Langoustines in Garlic with Jersey Royals and Saffron Aioli
Smoked Haddock and Coriander Fish Cake, Poached Free Range Egg and Parmesan Salad
Spiced William Pear with Blue Wensleydale Strudel
Thornby Moor Goat’s Cheese and Red Onion Tart with Pine Nut and Dandelion Salad
Confit of Goosnargh Duck, Braised Red Cabbage, Cumbrian Cassoulet
Terrine of Gloucester Old Spot Pork with Pruneaux D’Agen
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Roast Halibut on a Colcannon of Young Leeks and Jersey Royals, Artichoke and Pea Puree, Lemon and Herb Dressing
Seared Wild Salmon Fillet on Spinach and Saffron Mash, Etuvée of Garden Peas, Asparagus and Spring Onions
Fillet of Winter Swaledale Lamb Roasted with Lemon and Coriander, Matignon of Puy Lentils and Winter Roots, Gratin Dauphinoise.
Roasted Loin of Galloway Beef, Wild Mushroom Casserole and Caramelised Shallots, Potato Gratin
Loin of Venison with an Apricot Faggot, Beetroot Risotto, Sour Cream Sauce
Baked Beef Tomato with Ratatouille and Mozzarella Glaze, Creamed Celeriac, Basil Oil & Sweet Pepper Dressing
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Warm Chocolate Fondant Tart with Ginger Ice Cream
Roasted Yorkshire Rhubarb with Green Tea and Lemon Grass Panna Cotta
Caramelised Pineapple, Crème Renversée and Tropical Salsa
Chocolate Bread and Butter Pudding, with Cherry Compote and Crème Fraiche
Summer Pudding, Blackberry Sauce and Thick Cumbrian Cream