LUNCH: Rocket Salad with poached pears, walnuts, pickled onions and a blue cheese dressing. Chicken Breast Marinated in Chermoula with roasted red pepper stuffed with black olives and almond cous cous, with Harissa, mint yoghurt and falafel. Steamed Fillet of Salmon with lemon and black pepper, sautéd potatoes, watercress and spring onion salad, horseradish and parsley butter. Vanilla Panacotta, strawberry compote almond shortbread.

DINNER: Chilled Gazpacho, lobster and saffron brandade, rocket oil. Scallop Ravioli, roasted langoustine, baby leeks, buttered morels, fennel emulsion. Roast Fillet of Cod, pea and thyme risotto cake, sautéed wild mushrooms, plum tomato and bacon vinaigrette.

LUNCH: Parma ham, balsamic glazed fig, cipolini onions, and foccachio. Grilled Fillets of Mackerel, mustard and lemon potato salad, roasted baby fennel beetroot oil. Thai Beef Salad with spring onion, Thai shallots, crispy noodles and a lime and chili dressing. Lemon Jelly, marmalade ice cream, raspberry Madeline.

DINNER: Cream of Jerusalem artichoke Soup, white truffle oil, Parmesan bread. Foie Gras Terrine, earl grey jelly, toasted brioche. Pan Roasted Fillet of Sea Bass, red pepper compote, confit potatoes, buttered asparagus, basil oil. Roast Breast of Duck, honey glazed fondant potato, braised celery, poached rhubarb, steamed spinach, black pepper jus. Baily's Brulee, chocolate chip cookies.

LUNCH: Smoked salmon and chive frittata rocked salad, Parmesan shavings. Grilled fillet of red mullet, buttered iceberg lettuce, saffron potatoes, sauce vierge. Roast Loin of pork crostini with cider braised onions, apple chutney, sage mayonnaise, and celeriac salad. Treacle Tart, lemon yoghurt sorbet.

DINNER: Carrot and ginger soup, coriander fritters. King Prawn Tempura, wasabi and pickled ginger dipping sauce. Seared loin of tuna, wok fried Asian greens, soy braised shitake mushrooms, chili noodles, ginger and sesame dressing. Tandoori chicken, Indian braised pilau rice, garlic bread, spiced poppadoms, pineapple and lime chutney, mint yoghurt. Coconut rice pudding, spring rolls, mango sorbet, passion fruit sauce.

LUNCH: Duck and green peppercorn Rillette, plum chutney, toasted brioche. Char grilled Lion of Swordfish, warm salad of new potatoes, black olives, oven-roasted tomatoes, wilted rocket, garlic and lemon butter. Smoked Chicken Salad with crispy bacon lardoons, pickled baby onions, sautéd potatoes, soft poached egg, and green bean. Grain mustard mayonnaise. Greek Yoghurt Parfait, strawberry soup, mint sorbet.

DINNER: Roasted Red Pepper Soup, mozzarella, and pesto crostini. Langoustine, potato and truffle mille feuille, mesculen salad, horseradish velouté. Poached Fillet of Turbot, braised celery, Jerusalem artichoke puree, lobster tortellini, caper and raisin vinaigrette. Moroccan Braised Lamb Shank with oranges, tomatoes and dates, with an almond, coriander and red pepper cous cous, saffron yoghurt. Raspberry Ripple Soufflé, white chocolate ice-cream.

LUNCH: Crab Cake, roasted lobster, tomato compote, mustard cream, pousse and walnut salad. Monkfish, mussel and langoustine broth with saffron, tomatoes, wilted rocket, olive tapenade ravioli, smoked garlic oil. Grilled veal cutlet, parsley mash, caramelized endive, caper and black butter vinaigrette. Blackcurrant jelly, licorice ice-cream, mint caramel.

DINNER: Pea and Ham Soup, puy lentil dumplings. Tuna, Bortlotti Bean and red pepper terrine, fennel and black olive vinaigrette. Sautéd skate wing, caper mash, char grilled asparagus, seared scallop, slow roasted tomatoes, wild garlic oil. Roast Loin of Venison, fondant potato, buttered spinach, pear tatin, and bitter chocolate jus. Caramel Popcorn cheesecake, banana beignets.

LUNCH: Grilled Crottin of Goats cheese, roasted beetroot, caramelized onion, endive salad, and walnut oil. Confit duck leg, warm salad of ratte potatoes, green beans, red onion, grilled peaches, puy lentil vinaigrette. Paupiette of plaice stuffed with crab, with a tartare potato cake, buttered spinach, fennel fritter, tomato hollandaise. Char grilled tropical fruit brochettes, coconut sorbet, and lime syrup.

DINNER: Rice noodle soup with shitake mushroom, king prawns, wontons and pak choi. Roasted cep risotto, fresh truffle, and Parmesan crisp. Roast saddle of lamb with a green olive crust, leek and potato gallette, sweetbread croquant, anchovie beignet, baby fennel, and jus gras. Baked Fillet of brill, broccoli puree, steamed baby vegetables, herb ravioli, lemon beurre blanc. Warm sticky toffee and date pudding, vanilla ice cream, and caramel sauce.

LUNCH: Warm salad of squid, chorizo and red pepper, maché salad and roasted lemon oil. Smoked haddock fishcake, creamed leeks, soft poached egg, pousse salad, grain mustard hollandaise. Crispy duck salad with spring onion, cucumber, soy roasted plums and hoi sin sauce and five spice noodles. White chocolate bavois, raspberry jam doughnut.

DINNER: Wild mushroom and tarragon soup, smoked bacon bread. Rabbit and foie gras roulade, truffled leeks, pickled giroles. Roast bresse pigeon, fondant potato, choux farce, braised cabbage, seared foie gras, and chutney jus. Pan roasted fillet of sea trout, warm panache of purple potatoes, golden beetroot, baby fennel and a horseradish butter. Lemon tart, lime sorbet, blood orange jelly.