All the flavours of gazpacho made with the best sherry vinegar, strained through a muslin and served ice cold with a garlic crouton.

Sesame rolled loin of tuna, seared, served rare on skewers with wasabi mayo and pickled ginger

Lamb marinated in lime, ginger, garlic and chilli, roasted pink and served with a spicy coconut, coriander and chilli chutney.

Pork belly braised in aromatic spices, pressed and cut into squares, flash fried in a pork reduction and served with apple sauce.

The fluffiest homemade buckwheat blini, fried in clarified butter and topped with horseradish creme fraiche and smoked trout.

Cooked beetroot diced with crispy apple, cornichon, creme fraiche and Dijon Mustard and lots of dill, served on crispbread.

Seared pigeon breast with braised Puy lentils, rocket and a parsnip crisps.

Persian inspired moussaka with grilled aubergine in a rich tomato sauce with goats cheese.

Pheasant breast braised with leeks in a light creamy sauce with fresh tarragon and a puff pastry lid.

Lamb fillets marinated in garlic, lemon and herbs with a chilli, garlic yogurt and a roasted beetroot and feta salad.

Fillet of beef marinated in a soy, chilli and lime dressing for three days served with a rocket and horseradish sauce, new potatoes, asparagus and fennel.

Rich pastry case with a deliciously chewy salted caramel layer, topped with rich velvety chocolate.

Lightly whipped cream infused with honey and Drambuie, layered with jumbo oat praline and fresh raspberries.

Freshly made saffron pasta ravioli with a lobster, langoustine and fresh herb filling served in a delicate shellfish broth.