Beef Koftas w/ a fruit & nut cous cous, beetroot & tahini dressing, pomegranate seeds & fresh herbs

Shepherd’s pie topped with a leekie mash w/ pickled red cabbage & watercress

Fillet of beef, ox cheek croquette, salt baked celeriac, red wine reduction w/ purple broccoli

Cumbrian lamb rump, parsnip purée, rainbow carrots, parsnip crisp, kale + caper jus

Pan roasted Guinea fowl breast s/w roast new potatoes, wild mushrooms, blanquette sauce, Serrano crisp + kale pesto

Slow braised ox cheek in a rich beef dripping gravy w/ cheddar polenta, balsamic onions, roast butternut squash + sage crisp

Edge and son’s rare breed sirloin steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.

Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer

Spinach & tomato Gnocchi w/ charred leek, squash + whipped goats cheese

Roasted aubergine & squash in a rich pomegranate & walnut sauce, jack fruit, lentil filo parcel + basmati rice

Chickpea, apricot & pepper tagine w/ citrus cous cous & pineapple salsa

Roast fillet of hake w/ anchovy & olive tapenade, sautéed potatoes & mixed salad

Salmon fillet w/ chorizo crusted mussels, leek fricasse, samphire & pearl barley

Beer battered fish & chips w/mushy peas & tartare sauce.