Chicken supreme in white wine w/blanquette sauce, wild mushrooms, kale pesto, Serrano crisp & roast potatoes.

Slow roast belly pork w/a chilli & ginger broth, wild rice, cabbage, honey fennel & asian slaw.

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

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

Salmon fillet w/beetroot tabouleh, pickled mussels, chervil, dill oil, yoghurt & cavolo nero dust.

Hake fillet w/parsnip purée, red wine sauce, wild mushrooms, tenderstem, sautéed new potatoes & parsnip crisp.

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