This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.

Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.

Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.

Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.

South of France flavours, delivered to your table. A warm caper, parsley and tomato sauce is spooned over sustainably sourced cod, its skin pan-fried ‘til crisp. Crushed new potatoes are tossed with fresh-cut spring onion.

The subtle game flavours from our pheasant breasts are complimented by creamy leeks with dijon mustard, sweet celeriac and apple mash and a side of roasted carrots.