Langoustine / Scotland
Roasted, glazed pear, cured ham and herb salad

Red Leg Partridge / Yorkshire
Pot roasted, turnips with honey, woodland leaves

Telmara Duck / Essex Smoked breast, parfait of livers, sautéed damsons

Mackerel / Cornwall
Pickled cauliflower, puree and sea purslain

Wood Pigeon / Suffolk
Wild mushroom duxelle, velouté of Jerusalem artichokes

Scallops / Scotland
Pan fried, braised pork, belly, apple & braising juices

Ham / Cumbria
Pressed hock, pickled cherries, toasted country bread

Smoked Haddock / Linconshire
Boudin, freshwater crayfish, sauce Americaine and wood sorrel

Golden Cross / Sussex
Lightly warmed, beetroot, thin puff pastry