- 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