.

: Asian Spiced Baked Salmon Salad

: Avocado Asparagus and Feta Toasts

: Baked Salmon with Pickled cucumber Ginger and Red Chilli

: Barley Salad

: Bruschetta of Roasted Pumpkin Lentils Spinach and Feta

: Buckwheat Blinis with Salmon Keta and Creme Fraiche

: Buffet Selection

: Butternut Squash and Kale Tart

: Cauliflower 3 Ways

: Chocolate Sorbet

: CANTINA Chocolate Sorbet Cups

: Chocolate Pots with Salted Caramel Ice Cream and Honeycomb

: Chocolate Panna Cotta with Blackberries and Hazelnuts

: Chicken Croquettes with Caesar Salad

: Cauliflower Soup

: Home Cured Trout on Rye with Pickled Cucumber

: Frittata

: Free Range Pork Shoulder with Lentils and Green Apple Chutney

: Empanadas

: Cured Bass

: Crab and Tarragon with Quails Egg

: Leek Crumble Tart

: Mackerel I caught

: Manchego Croquetas with Piquillo and Olive Relish

: Parmesan and Chilli Biscuits

: Roasted Carrot Soup with Wild Garlic

: Salad of Aubergine and Heritage Tomatoes with Borlotti Beans and Tahini

: Salad of Squash Roasted Tomato and Lime Yoghurt

: Savoury Biscuits with Tapenade

: Savoury Carrot Baklava

: Sea Bass Ceviche with Mango and Chilli

: Spiced Salmon Fishcakes

: Squash Spinach and Sussex Blue Wellingtons

: Strawberry and Peppercorn Trifles

: Summer Salads with Tiny Pea and Parmesan Frittatas

: Summer Salads with Tiny Pea and Parmesan Frittatas

: Supper Club

: Sweet Potato and Black Bean Tostadas

: Tomato Salad

: Tunisian Spiced Aubergine with Baba Ganoush

: Walnut Tarator

: White Bean and Artichoke Dip