| Roast partridge with a Gewürztraminer wine sauce |
| Pan-fried scallops and provençal vegetable terrine with tapenade, tomato and aubergine vinaigrette |
| Devonshire Ruby Red Beef fillet with celeriac, roasted shallots and a red wine sauce |
| Caramelised lemon tart with crème chantilly |
| Fricassée of Cornish or Brixham lobster with summer vegetables and herbs |
| Roasted Gressingham duckling with honey spices, Savoy cabbage, celeriac and roasted garlic |
| A tartlet of quail and quail eggs with onion confit |
