Fried sea bass fillets with Puy lentils, wild mushrooms, frazzled ham and crème fraîche.

Pork escallops with Marsala and mushrooms, courgette gremolatta and turned potatoes.

Collops of venison in red wine gravy with winter vegetables and celeriac mash.

Roast duck with spinach and pine-nut stuffing, kumquat and tarragon marmalade and dumplings.

Wild boar with coriander seed and red wine gravy, winter greens and potato and bean cakes

Beef sirloin on a string with steamed vegetables, mustard broth and herb fritters.

Boneless stewed oxtail with intense vegetable gravy and creamed potatoes.