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

A perfectly balanced composition of black sesame, pan-fried salmon, crunchy fresh veg, and sweet juicy mango. Served on brown rice with a tangy lime, honey and chilli dressing. Always a customer favourite.

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

Smoky-sweet baharat whisks your palate to North Africa for this summery serve, starring our rich, pastured lamb mince. A quick pickle, made with vitamin K-containing cucumber, is super fresh; fluffy rice soaks up flavour.

Our Lincolnshire prawns are grown sustainably in seawater tanks in Lincolnshire. We simmer them in a creamy, aromatic coconut curry spiked with black mustard seeds and a Sri Lankan spice blend.

Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.

A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.

Goa is famous for its fish curries. To recreate one, we use sustainably sourced haddock landed in the UK and simmer it in a spicy coconut-tomato sauce. Served with a mild cauli rice sprinkled with toasted flaked almonds.