Dinner Parties

Starters

Roasted local asparagus with poached hen’s egg, herb oil and Parmesan

Oxtail, bucatini, broad beans and pangrattato

Seared Pollack with confit peppers, gremolata and saffron aioli

Citrus cured salmon, sushi rice rolls and pickled ginger

Spring lamb and wild garlic broth with aged pecorino

Main Course

Roasted salmon with sea beet crumb, purple sprouting broccoli and blood orange butter

Organic Pork belly with spiced squid, sea vegetables, polenta and bergamot salmoriglio

Feather blade of beef with noodles, kimchi, garden radishes and garlic chives

Slow cooked lamb, crushed Jersey royals, local asparagus and Sussex watercress

Spring chicken with pancetta, st George’s mushrooms & risotto primavera

Dessert

Caramel parfait with berry compote and cocoa nib tuile

Pistachio, chocolate and orange cake

Passionfruit meringue pie

Gooseberry fool with pain d’épices

Chocolate tart with crème fraiche, honeycomb and raspberries

Starters

Cornish crab cake, sea beet, rouille and cockle popcorn

Seared scallops with fresh peas and guanciale

Beef carpaccio

Ash goat’s cheese with heritage tomatoes and sourdough crackers

Young courgette, beetroot and lemon risotto

Main Course

Sea bass with noodle, shiitake and soy broth, crispy shallots and choi sum

Barbary duck breast, confit leg pastilla, runner bean, shredded pumpkin and confit onion salad

Maple and panko crusted pork belly with shaved cuttlefish, borlotti bean and charred chilli ragout

Lamb rump with gnocchi, peas, broad beans and pecorino Romano

Slow cooked beef wrapped in Serrano ham with Summer vegetables and red wine jus

Dessert

Raspberry and pistachio tart with Chantilly cream

Blackcurrant mousse with blackberries and polenta biscuits

Chocolate caramel truffle torte with crème fraîche

Panna cotta with Frangelico and hazelnut cookies

Strawberry mille feuille

Starters

Spice roasted red mullet with shaved vegetables, sea greens and tamarind broth

Fried panelle with charred apricots, rose harissa and local watercress

Slow poached free-range chicken with creamed leeks, watercress and fresh truffle

Tomato and mozzarella arancina with marinated courgettes

Diver caught scallops with porcini mushrooms

Main Course

Hake fillet, baked aubergine, tomato fondue, basil oil and parmesan crumb

Lamb loin, curried potato mousseline, roasted roots and spinach

Fillet of beef, marinated vegetables, sauté potatoes and Madiera

Barbary duck breast with red chicory, puy lentils and anchovy dressing

South Downs venison with fondant potato, cavolo nero and chocolate enriched sauce

Dessert

Blackberry and apple frangipane tart with Chantilly cream

Raspberry mousse with white chocolate and polenta biscuits

Polenta, almond & lemon cake with fresh ricotta

Chocolate tart with chocolate mousse & cacao tuile

Sticky toffee pudding with milk ice cream & caramel sauce

Starters

Sloe gin cured salmon, étuvée of chicory, Sussex watercress

Sussex ash goats’ cheese with shallot confit and herbs, focaccia toasts

Crispy fried Sussex pheasant, kimchi and tofu

Guanciale, fregola, red cabbage ketchup and wild rocket

Crab and scallop thermidor

Main Course

Seared fillets of John dory with spiced onion sauce, pickled red cabbage, sea beet sag aloo and crispy shallots

Beef Wellington, roasted parsley roots & Madeira sauce

Partridge with roasted sprouting broccoli, and anchovy & lemon risotto

Venison with sprout tops, honey glazed roots and bullace gin jus

Rack of lamb with truffled gratin potatoes, savoy cabbage and wild mushrooms

Dessert

Panettone bread and butter pudding

Pear and quince tart tatin

Chocolate nemesis with Frangelico cream, raspberries and honeycomb

Praline crème brûlée

Treacle tart with Jersey milk ice cream