Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.

Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.

A creamy hot smoked salmon fish pie, topped with a light carrot mash and packed with tender green beans and sautéed leeks in a coconut mustard sauce with a squeeze of lemon juice.

This version of huevos rancheros isn't strictly traditional, but we think the bright tomato salsa, chunks of spiced chicken and comforting black beans speak for themselves. Topped with slices of avocado.

Fresh chunky haddock is pan-fried with smoky paprika and fragrant ground coriander and drizzled with a creamy coconut lime sauce. The refreshing red cabbage & radish slaw alongside is loaded with crunchy chopped Brazil nuts.

Our wonderfully comforting rich lamb shepherd's pie is topped with a warming yet light topping of mashed celeriac, leeks and fresh thyme.

A seasonal classic. Wild British venison, tangled sautéed leeks, crushed potatoes and a mushroom and spinach sauce. Wild venison is very sustainable and has a rich, gamey flavour.