Slow roasted lamb shoulder and fennel with agrodolce dressing

Sous-vide duck breast with green chilli (Chef Degan)

Nam Jim

Apple, leek and sage sauce

Sri Lankan spicy sauce

Spiced panna cotta with orange gin jelly

Gin and juniper berry marmalade

Orange and almond cake

Steamed whole fish with quinoa salad and salsa verde

Classic zabaglione

Honey poached pears with chocolate sauce and nut crumble

Parsnip and bean mash